Nuoc cham (fish sauce)
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Recipe by: javenka
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 ts Crushed hot red pepper
1 Table spoon distilled white
-vinegar
1/2 c Fish sauce (nuoc mam
-(Available at Asian
-Markets))
1/4 c Fresh lime juice
1 sm Carrot-finely shredded,
-rinsed and squeezed dry
2 sm Garlic cloved, minced
1/2 c Sugar
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.
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