Nuoc cham
From Cookipedia
The Vietnamese chili dipping sauce goes great with chicken, beef, noodles and seafood.
It will last a month if refrigerated
| Nuoc cham | |
|---|---|
_recipe.jpg) |
| Nuoc cham ingredients | |
| Servings: | Servings: 6 - Makes 200 ml |
| Calories per serving: | 24 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th October 2012 |
|
Best recipe reviewGreat chip dip 5/5 Especially good with Stott's chips |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 tablespoons nuoc mam or nam pla
- Juice of 2 limes
- Finely chopped zest of ¼ of a lime
- 2 red Thai chillies, deseeded and sliced
- 1 tablespoon jaggery
- 4 garlic cloves, peeled and chopped
- 2 tablespoons finely grated carrots
Method
- Grind the chillies, garlic, and jaggery and lime zest to a paste in a mortar and pestle
- Add the nuoc mam or nam pla, lime juice and 5 tablespoons water
- Mix well, add the grated carrots and store in a jar
See also
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