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Fish Sauce Dip (Nuoc Cham)

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This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.

  • Yield: Makes about 1/2 cup

Source: The Martha Stewart Show, October Fall 2008

Ingredients

  • 1 teaspoon rice-wine vinegar
  • 1 tablespoon sugar
  • 1 finger-length Thai bird's-eye chile, finely chopped and seeds removed, if desired, for a milder sauce
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons Vietnamese fish sauce

Directions

  1. In a small saucepan, mix together vinegar, sugar, and 1/4 cup of water. Bring to a boil over high heat. Immediately remove from heat and set aside to cool.

  2. Stir in chile, garlic, and lime juice until well combined; stir in fish sauce.

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