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(Nu’o’c Cha´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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