Spicy, sweet, and sour fish sauce dip (Nuoc cham) from Essentials of Asian Cuisine: Fundamentals and Favorite Recipes by Corinne Trang
-
Thai red chiles
-
fish sauce
- Show all ingredients...
-
EYB Comments
Can substitute lemons for limes. See recipe for variation.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Lemongrass shrimp and rice vermicelli (Bun tom nuong xa); Vietnamese spring rolls (Cha gio); Summer rolls (Goi cuon); Steamed rice sheets with pork and mushrooms (Banh cuon); Vietnamese stuffed mushroom caps; Fried whole fish; Grilled whole fish; Hanoi fried yellow fish (Cha ca); Grilled lemongrass eel (Luon cuon xa); French-Vietnamese stuffed crab shells (Cua farci); Steamed seafood with favorite dipping sauces; Grilled shrimp paste on sugar cane (Chao tom); Steamed lemongrass-infused snails (Oc nhoi thit); Beef grilled in leaves (Bo la lot)
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.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.