Seasoning "Nuoc Cham"
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Seasoning "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:
- 1 small fresh chili pepper
- 1 teaspoon chopped garlic
- 3 teaspoons of sugar
- 1 fresh lime
- 2 tablespoons Vietnamese anchovy fish sauce (nuoc mam)
- 3 tablespoons of water
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Cooking the dish according to the recipe:
- Remove the stem from the pepper. Cut it in half, remove and discard the seeds and membranes. Finely chop the pepper.
In a mortar, combine the chopped chili pepper, garlic, and sugar. Mash the mixture to form a paste. Trim the zest and white pith from the lime and discard. Add the lime to the chili mixture. Mash well.
Add fish sauce and water. Mix well. Serve as a seasoning in place of salt and pepper.
Exit: 1/3 cup
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