Nuoc Cham (Vietnam)2 cloves garlic, peeled
1 small, hot, red chili pepper, seeds
and membranes removed
2 tablespoons granulated sugar
1/4 fresh lime, juice and pulp only
4 tablespoons fish sauce*
2 to 4 tablespoons water, according to taste * Also known as nuoc mam, it is available in finer supermarkets and Asian specialty shops. Purists insist that the garlic and chili pepper be ground together in a mortar and pestle, although acceptable results can be obtained by processing all the ingredients in a food processor. The traditional procedure is as follows: Combine the garlic and chili pepper in a mortar and mash with the pestle until a paste is formed. Squeeze the lime juice into the paste, then remove the pulp from the lime and add it to the mixture. Mash to a paste again, and add the fish sauce and water, stirring to combine. Makes about 1/2 cup to serve 4 to 6.
Social Bookmarking
Digg this! | Post to del.icio.us | Post to Furl | Add to Netscape | Add to Yahoo! | Rojo
|
