Nuoc cham
From Cookipedia
The Vietnamese chili dipping sauce goes great with chicken, beef, noodles and seafood.
It will last a month if refrigerated
Ingredients
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- 4 tablespoons nuoc mam or nam pla
- Juice of 2 limes
- Finely chopped zest of ¼ of a lime
- 2 red Thai chillies, deseeded and sliced
- 1 tablespoon jaggery
- 4 garlic cloves, peeled and chopped
- 2 tablespoons finely grated carrots
Method
- Grind the chillies, garlic, and jaggery and lime zest to a paste in a mortar and pestle
- Add the nuoc mam or nam pla, lime juice and 5 tablespoons water
- Mix well, add the grated carrots and store in a jar
See also
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