Serves: 5
Total Calories: 20
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.
This Basic Vietnamese Dipping Sauce / Nuoc Cham recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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