Nuoc Cham

Living

Tuesday February 5, 2008

Vietnamese dip

CULINARY QUERIES with AMY BEH

Nuoc Cham, a dip with a fish sauce base, can be served with Vietnamese spring rolls.

3 fresh red chillies, seeded
2 cloves garlic
2 limes, squeeze for juice
2 tbsp grated gula Melaka
90ml fish sauce
1 tsp rice wine or vinegar

Put chillies and garlic in a food processor. Add 2-3 tablespoons lime juice. Process into a coarse paste. Remove, transfer to a glass jar and add sugar, remaining lime juice, fish sauce, and rice wine or vinegar. Stir, then put on the cap and screw tight. Shake until sugar dissolves. (If it is too sour or salty, just add 2-3 tablespoons cold water.) Serve with Vietnamese spring rolls.