Nuoc Cham
This spicy Vietnamese sambal makes a delicious, if fiery, dipping sauce and is good served with crisp, fried spring rolls.
Ingredients
- 2 fresh red chillies, seeded
- 2 garlic cloves, crushed
- 15ml / 1 tbsp sugar
- 45ml / 3 tbsp fish sauce
- juice of 1 lime or ½ lemon
Preparation
- Place the chillies in a large mortar and pound to a paste using a pestle.
- Transfer the chillies to a bowl and add the garlic, sugar and fish sauce. Stir in lime or lemon juice to taste.
COOK'S TIP
Be careful, when handling either fresh or dried chillies; they contain capsaicin, an oily substance which can cause intense irritation to sensitive skin, so wash your hands thoroughly after handling them, or wear rubber gloves. And do not touch or rub your eyes.
Makes about 105ml / 7 tbsp.