Nuoc Cham (Vietnamese Chili Sauce For Dipping)
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Nuoc Cham (Vietnamese Chili Sauce For Dipping)
  Vietnamese    Chili    Sauces    Condiments  
Last updated 6/12/2012 1:01:27 AM. Recipe ID 24746. Report a problem with this recipe.
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      Title: Nuoc cham (vietnamese chili sauce for dipping)
 Categories: Vietnamese, Condiment, Ceideburg 2
      Yield: 1 Servings
 
      2    Dried red chilies
      2    Cloves garlic
    1/2 ts Sugar
      2 tb Fish sauce
      1 tb Vinegar
      1 tb Lemon juice
 
  The red stuff can be had in stores.  It comes in a clear plastic
  bottle with a green lid and a red rooster on the plastic.  Or in
  smaller glass jars.  It's called "Tuong ot toi Viet Nam" (tung ot
  toy) and is nothing more than red chiles mashed up with a bit of
  garlic. You could easily make it by smashing up a handful of the
  little red hot peppers and a couple of cloves of garlic in a mortar
  and pestle. There's a similar Filipino sauce called "Sambal
  Oeleck"++virtually the same but with the addition of vinegar. Here's
  my favorite recipe for nuoc cham. I have some variants if you'd like
  to see those too. I use it on a lot of stuff++it's very good with
  poached or white cooked chicken, thousand year eggs, shrimp chips.
  
  Mince chilies and garlic finely and place in a mortar.  Mash with the
  heel of a cleaver or pestle.  Add sugar and stir until it dissolves.
  Add fish sauce, vinegar and lemon juice, stirring between each
  addition. This makes enough for 2 to 4 people.  I almost always
  double the recipe just to make sure there's enough.  I've kept it for
  long periods of time but unless you freeze it, it's past it's prime
  after a few days.
  
  




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Recipe ID 24746 (Apr 03, 2005)

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