(Nu'ó'c Châ´m)
MAKES ABOUT 1 CUP
This version of the spicy, but slightly sour, Vietnamese condiment is typical of that made in Saigon. Prepare sauce 2–3 hours before serving to allow flavors to blend. Serve with Vietnamese Spring Rolls.
1/4 cup Vietnamese fish sauce
1 large garlic clove, peeled and minced
1 fresh hot red chile (thai or serrano), thinly sliced
3 tbsp. fresh lime juice
2 tbsp. sugar
1. In a bowl, combine fish sauce, garlic, and chile.
2. In a smaller bowl, stir together fresh lime juice and sugar, then add to fish sauce mixture. Add more fish sauce or water to taste.
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