Nuoc Cham Sauce

Nuoc Cham Sauce

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Credit: Jessica Gershman, Student, The Art Institute of Indianapolis, Indianapolis
The National Culinary Review, July/August 2013


2 garlic cloves, minced
1 Thai bird chili, seeded, minced
2 T. sugar
2 T. lime juice
¼ cup rice vinegar
¼ cup fish sauce
¼ cup warm water


Method: Use mortar and pestle to make paste of garlic, chili and sugar. Add lime juice, rice vinegar, fish sauce and warm water; blend.


4-6 servings


Sauce/Dressing/Rub, The National Culinary Review

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