Nuoc Cham

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Nuoc Cham Ingredients

2 sm Cloves garlic; peeled and	2 tb Fresh lime juice with pulp
1 ts Ground chili paste; see	1/4 c Sugar
Optional: 1/2-1 fresh Thai	GARNISH
1/4 c Fish sauce	2 tb Shredded carrot
2/3 c Hot water

Instructions for Nuoc Cham

Notes: From Orange County Registar Cooks note: My local supermarket carries a chili paste with garlic in the Asian specialty section. It works nicely in this recipe. Use caution when working with fresh chilies. Wash hands and work surface thoroughly upon completion. Do not touch your face or eyes. Thai chilies are sold in Asian markets, but you can substitute either a serrano or jalapeno if you prefer. Fish sauce (nuoc mam or nam pla) is one of the most important ingredients in Southeast Asian cooking. Its made from fish or shrimp extract, salt and water. Its sold in Asian markets and some supermarkets with large Asian specialty sections. 1. Place garlic, chili paste and chili (if using) in a mortar. With a pestle, pound into a paste. If you dont have a mortar and pestle, finely mince the garlic and chili. 2. Combine garlic mixture with remaining ingredients in a small mixing bowl. Stir until sugar dissolves. Ladle sauce into serving bowls and garnish with grated carrots. Yield: 1 1/2 cups, about 15 servings Nutritional information (per serving): 21 calories, no fat, no saturated fat, no cholesterol, 265 milligrams sodium Source: "The Best of Vietnamese and Thai Cooking" by Mai Pham (Prima, 1996, $26.95) Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27, 1998

Main Ingredient: Cuisine: Uncategorized

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