Nuoc cham (dipping sauce)

Recipe from: 9/1/1997 12:00:00 AM
Ingredients 6
Servings 0
Time

Ingredients

  • 2
    red bird's eye chillies
  • 1
    clove garlic, peeled
  • 5
    ml
    sugar
  • 1
    lemon, peeled
  • 15
    ml
    wine vinegar
  • 100
    ml
    fish sauce
 

Method

 
1. Remove stalks and seeds from chillies. Cut into pieces.
2. Blend the chilli and garlic until smooth. Add the sugar.
3. Cut the lemon segments from the pith and remove the pips. Add segments and blend.
4. Stir in the vinegar, fish sauce and a little water. Serve in a small bowl as an accompaniment.
 

Read more on: fish/seafood
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.