Nuoc cham (dipping sauce)

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0 serving
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (6)

2.00 red chilli — bird's eye
1.00 garlic — cloves, peeled
5.00 ml sugar
1.00 lemon — peeled
15.00 ml vinegar — wine
100.00 ml fish sauce
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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.



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