Fish Sauce (nuoc Cham Dipping Sauce)
No ratings yet
Vietnam
Known as a Vietnamese recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 1 ts Crushed hot red pepper
- 1 Table spoon distilled white vinegar
- 1/2 c Fish sauce (nuoc mam (Available at Asian Markets))
- 2 sm Garlic cloved, minced
- 1 sm Carrot-finely shredded, rinsed and squeezed dry
- 1/2 c Sugar
- 1/4 c Fresh lime juice
Contains
FishSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1) In a small dish, soak the hot pepper in the vinegar for 2 minutes.
- 2) In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm watter and the hot pepper-vinegar mixture. Stir until the sugar dissolved. Serve at room temperature. Store the sauce ina jar in the refrigerator for up to 30 days.
Plating
Cookware for this recipe
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Wooden spoon