Nuoc cham

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

1. Grind the chillies, garlic, and jaggery and lime zest to a paste in a mortar and pestle
2. Add the nuoc mam or nam pla, lime juice and 5 tablespoons water
3. Mix well, add the grated carrots and store in a jar

See also

• Many other chilli sauce recipes

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