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Basic Vietnamese Dipping Sauce / Nuoc Cham |
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VIETNAM
Makes about 1 cup
Nuoc cham is Vietnam’s national table sauce-a delicate, topaz-colored, slightly sweet, salty, and sour condiment that is obligatory for any Vietnamese grilled fare. Traditionally, finely slivered carrots are added for color and texture. And when I say finely slivered, I mean like dental floss!
1 piece carrots (2 inches), peeled
1/2 cup water, warm
2 tablespoons sugar, or more to taste
1/3 cup asain fish sauce, , or more to taste
1/4 cup lime juice, fresh
2 tablespoons rice vinegar or distilled white vinegar
1 small hot red chile, thinly sliced, or 1/4 teaspoon hot red pepper flakes
2 cloves garlic, minced
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1. Slice the carrot lengthwise with a vegetable peeler and pile the slices on top of one another, then slice lengthwise with a sharp slender knife into the thinnest imaginable strips.
2. Combine the water and 2 tablespoons sugar in a small bowl and whisk until the sugar is dissolved; stir in 1/3 cup fish sauce, 1/4 cup lime juice, 2 tablespoons vinegar, the chile, garlic, and carrot strips (see Note). Taste for seasoning, adding fish sauce or sugar as necessary; the nuoc cham should strike a delicate balance between salty, tart, and sweet.
3. Serve the sauce immediately, or at least the same day you make it; serve at room temperature.
Makes about 1 cup
Note: You can also blend the ingredients for the sauce by shaking them in a sealed jar.
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