Nuoc Cham
 Vietnamese Recipes

No Vietnamese meal is served without Nuoc Cham - a hot, tangy sauce which is sprinkled on food as desired. If you do not have a pestle and mortar, mash the ingredients with the back of a spoon. DO not use an electric blender - it will not give the right consistency. Nuoc Cham can be made in larger quantities and stored in the refrigerator for up to 1 week.

Ingredients

Filling:

2
4
5
1/4
4
5

garlic cloves, peeled
dried red chilies, or 1 fresh red chili;
sugar 
lime juice and pulp 
fish sauce
water

Method:

1. pound the garlic, chilies and sugar using a pestle and mortar. Add the lime juice and pulp, then the fish sauce and water. Mix well to combine the ingredients. Use as required.

Serve 4