nuoc cham
- ½ cup (125ml) fish sauce
- ½ cup (110g) caster (superfine) sugar
- 2 tablespoons water
- ¼ cup (60ml) lemon juice
- 1 clove garlic, crushed
- 4 small red chillies, sliced
- Place the fish sauce, sugar, water, lemon juice, garlic and chilli in a non-metallic bowl and stir until the sugar is dissolved. Makes 1½ cups. Keeps in the refrigerator for up to 1 week.
+ This sweet, sour, salty and hot condiment is a staple Vietnamese dipping sauce. Use it as a condiment for rice paper rolls, green onion pancakes, salads and noodle dishes.
© DONNA HAY GROUP
