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Peanut Chile Dipping Sauce |
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Print this Recipe VIETNAM Makes about 1 1/4 cups Here’s a simple tasty dipping sauce modeled on Vietnamese nuoc cham. The peanuts add a characteristic Southeast Asian sweetness. 1 piece carrots (2 inches), peeled 2 cloves garlic, coarsely chopped 2 tablespoons sugar, or more to taste 1/4 cup asain fish sauce, , or more to taste 1/4 cup lemon juice or lime, fresh, or more to taste 2 tablespoons rice vinegar, or distilled white vinegar 1 or 2 jalapeno chiles, or serrano chiles, thinly sliced (for a milder sauce, seed the chiles) 3 tablespoons peanuts, chopped, dry-roasted 5 to 6 tablespoons water 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 garlic and 2 tablespoons sugar in a mortar and grind to a fine paste with the pestle. Or mash them in the bottom of a bowl with the back of a wooden spoon. Stir in 1/4 cup fish sauce, 1/4 cup lemon juice, the vinegar, carrot strips, chiles, peanuts, and enough water to obtain a mild, mellow sauce. Taste for seasoning, adding fish sauce, lemon juice, or sugar to taste; the sauce should be a little sweet, a little salty, and a little sour. 3. Serve within 4 hours of making, at room temperature. Makes about 1 1/4 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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