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Nuoc cham (dipping sauce)

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


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


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

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