* Exported from MasterCook *
Vietnamese Dipping Sauce - Nuoc Cham
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 garlic cloves
1 small bird chile -- or serrano chile
6 tablespoons fish sauce -- (nuoc mam)
3 tablespoons fresh lemon juice -- to 4 tablespoons, or lime juice
5 tablespoons cold water -- to 6 tablespoons
2 tablespoons sugar
1 small carrot -- julienned (optional)
If you are using the traditional mortar and pestle method, chop the garlic and chile coarsely, then pound them to a fine paste with the mortar and pestle. Add the fish sauce, lemon or lime juice, and water and stir. Stir in the sugar. Alternatively, mince the garlic and chile, then place in a bowl, and mash together. Add the remaining ingredients and stir well.
Place in small individual sauce bowls for dipping. If you wish, palce a few strands of carrot in each bowl.
Nuoc Cham keeps if sealed well and stored in the refrigerator. However, after more than one week, the garlic and chile lose some of their punch.
Makes approximately 1 cup (8 two-tablespoon servings)
AuthorNote: Nuoc cham is the classic dipping sauce that accompanies many Vietnamese meals. Every Vietnamese seems to have a clear idea of the balance of spices and flavors he or she likes in the sauce. This recipe is therefore a guide. It make a lighty yet tasty nuoc cham that we prefer. Feel free to vary the proportions according to your taste.
Cuisine:
"Asian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 45 Calories; 2g Fat (32.2% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
