Recipe - Nuoc Cham (Vietnamese Chili Sauce)

2 Dried red chilies
2 Cloves garlic
One half teaspoon Sugar
2 tablespoon Fish sauce
1 tablespoon Vinegar
1 tablespoon Lemon juice

Nuoc Cham (Vietnamese Chili Sauce for dipping)

Mince chilies and garlic finely and place in a mortar. Mash with the heel
of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish
sauce, vinegar and lemon juice, stirring between each addition. This makes
enough for 24 people.

From "Great Asia Steambook" by Irene Wong. Published by Taylor and Ng,
distributed by Random House. 1977. ISBN 0912738 111.

Variations: use green serrano chilies instead of dried red ones, lime juice
instead of the lemon juice or palm sugar instead of granulated. If you make
it in a food processor, don't over process. It should have small chunks of
each ingredient rather than being a homogeneous liquid.

Fish sauce is a liquid made with anchovies and salt. It's not really fishy
tasting. Look for it in the oriental section of supermarkets or at markets
catering to Asian clientele.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.