Friday, June 4, 2010

Nuoc Cham (Vietnamese Dipping Sauce)

Today was HOT. Like tanktop and short shorts hot. Hot like only California can be. Man, can you feel that global warming? Anyway, hot weather means cold food - in the case of today, Vietnamese spring rolls!

We actually made them together for dinner, and I took some pictures, but I didn't manage to get really good shots. Well, I got a few, but I need to find a way to fix up the background. We'll see if Tastespotting or Foodgawker have an issue with it...if so, I'll see if I can figure out how to use my Photoshop to tweak the background a bit.

This post is dedicated to the sauce we used to complement the spring rolls - Vietnamese dipping sauce or Nuoc Cham. It's pretty much limeade mixed with fish sauce (the vilest-smelling thing you will ever encounter, but used correctly, it is delicious). It's light and refreshing and really captures the essence of Vietnamese food - clean and sour with a hint of sweet. I got the recipe from Andrea Nguyen's VietWorldKitchen; I think she mentions that you can add some minced garlic or diced chilis in there for extra flavor if you want.

Nuoc Cham (Vietnamese Dipping Sauce)

Ingredients (3/4 cup) :

3 tablespoons lime juice (1 fat, thin skin lime) - I actually cheated and used lemon
2 tablespoons sugar
½ cup water
2 ½ tablespoons fish sauce

1. Mix everything together. Adjust ingredients to taste.

1 comment:

  1. my mother in law is viet and she has me add 6 cloves of garlic and chili paste. the kind with the seeds. and its amazing



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