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Yield: 1 cup

This condiment, called nuoc cham, is a must at the Vietnamese table, no matter what is being served. Use this delightful sauce on noodles, rice and also for dipping meat, seafood and vegetables.

Although it will keep up to two weeks in the refrigerator, this sauce is best when freshly made. Preferable is the intense flavor of the small, tiny Thai bird chilies but any hot chilies will do.

Ingredients	Amount
Thai bird chilies or 1 serrano chili	3 ea. or to taste
Clove garlic, sliced	1 ea.
Sugar	3 Tbsp.
Warm water	2/3 cup
Fresh lime juice	1 ½ Tbsp.
Fish sauce	¼ cup +1 Tbsp.
Shredded carrots for garnish (optional)	2 Tbsp.

Method

1. Cut the chilies into thin rings. Set aside 1/3 of the chilies for garnish. Place the remaining chilies, garlic and sugar in a mortar and pound into a coarse, wet paste.

2. Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve.

3. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

Back to Main Recipes Page Nutrition Facts
Serving Size: 2 Tbsp.		Servings Per Recipe: 8

			%DV*
Calories: 72			4
Total Fat: 0 grams			0
Saturated Fat: 0 grams			0
Cholesterol: 11 mg			4
Sodium: 2060 mg			86
Total Carbohydrate: 13 grams			4
Dietary Fiber: .8 grams			3
Sugars: 9.4 grams
Protein: 4.3 grams			9

Vitamin A: 22%	Vitamin C: 66%	Calcium: 4%	Iron: 5%
*Percent Daily Values are based on a 2000 calorie diet.

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