Fish dipping sauce "Nuoc cham"
Votes: 4
Time: --
Fish dip sauce "Nuoc cham" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tablespoons of sugar
- 3 tablespoons of water
- 1/3 cup Vietnamese fish sauce (Nuong nam)
- 1/2 cup lime or lemon juice
- 1 large clove of garlic, minced
- 1 (or more) Thai chili pepper or bird's eye pepper, seeded and chopped
- 1 shallot, peeled, thinly sliced and washed (optional)
We recommend
Recipes with similar ingredients: fish sauce, lime juice, chili pepper, shallots, garlic
Cooking the dish according to the recipe:
- In a bowl, combine sugar, water, fish sauce, and lime juice. Stir until the sugar is completely dissolved. Add the garlic, chili pepper, and shallot. Let sit for 30 minutes before serving.
Categories:
recipe / Sauces / Dips / Hot sauces / Vietnamese cuisine
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