Nuoc Cham Sauce
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
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.
ACF reserves the right to remove inappropriate comments.