Garlic, chilli and fish sauce

Garlic, chilli and fish sauce

Nước chấm

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

No Vietnamese meal is considered complete without this sauce, which is used as freely as salt and pepper in the West. It is also known as nước chấm sauce.

Ingredients

Quantity Ingredient
2 fresh red chillies
2 garlic cloves, peeled
1 tablespoon sugar
1/2 lemon
or 1 lime
1 tablespoon rice vinegar
80ml fish sauce

Method

  1. If you want a milder sauce, remove the seeds from the chillies. Otherwise, simply cut into pieces, and pound using a mortar and pestle. Add the garlic and sugar and continue to pound to a pulp. Peel the lemon, removing all the white pith, then cut into thin slices, discarding any seeds. Add a small piece of lemon at a time to the chilli and pound to a pulp. Stir in the vinegar, fish sauce and 2 tablespoons water. Serve the sauce in a small bowl and use sparingly.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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