Vietnamese Dipping Sauce (Nuoc Cham)
Vietnamese salty-sour dipping sauce. Serve with fried Spring Rolls
"I LOVE it! We have tried and failed to find a recipe that compares with restaurants and this one was even BETTER than the restaurants! I actually already "made it again"...when we ran out of it because it was so good!"- cookgirl
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Vietnamese Dipping Sauce (Nuoc Cham) Preparation
This was developed for people who did not like the taste of fish sauce. If you like it you can increase the quantity a bit.
Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is completely dissolved, stir in carrot. Or you can combine all ingredients in jar with tight-fitting lid and shake until blended.
No meal is considered complete without this sauce which is used as freely as salt and pepper. It is also known as nuoc mam sauce. It will keep about one week in the refrigerator
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