Classic dipping sauce (Nuoc cham) from Koto: A Culinary Journey Through Vietnam (page 246) by Tracey Lister and Andreas Pohl
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fish sauce
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garlic
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Steamboat with seafood, chicken, beef and tofu (Lau thap cam); Fried spring rolls (Nem ran Ha Noi); Beef in betel leaf (Bo la lot); Fried rockling with turmeric, dill and vermicelli (Cha ca); Squid filled with pork and noodles (Muc nhoi thit); Hue spring rolls (Nem cuon Hue); Prawn and green rice in betel leaf (Tom quan la lot); Squid cakes (Cha muc); Coconut prawns (Tom chien dua); Eel filled with pork, lemongrass and mushrooms (Cha luon nhoi thit); Crispy seafood rice pancake (Banh xeo); Prawn on sugar cane (Tom bao mia); Lacy spring rolls with tuna (Cha gio re)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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