FCA CENTRAL FLORIDA

NUOC CHAM

From:  The Classic Cuisine of Vietnam by Bach Ngo and
Gloria Zimmerman

This exciting sauce is almost always served at
Vietnamese meals, just as Westerners serve salt and
pepper. Its base is nuoc mam (bottled fish sauce).
Freshly prepared, it is a constant delight, and so addictive
to Western palates that it will appear with meals other
than Vietnamese. To best appreciate the results of its
superb blending qualities at the table, use it sparingly at
first, gradually adding more until the result is just right for
your palate.

1 clove garlic
1/2 fresh hot red pepper or 2 dried
2 heaping teaspoons granulated sugar
1/8 fresh lime
2 tablespoons fish sauce (nuoc mam)
2 1/2 tablespoons water, more if necessary

Peel the garlic.  Split the chili pepper down the center and
remove the seeds and membrane. Cut into pieces and
put into a mortar, together with the garlic and sugar.
Pound into a paste. Squeeze the lime juice into the paste,
then with a small knife remove the pulp from the lime
section and add it as well. Mash this mixture and add the
fish sauce and water. (Note: If you find this a trifle strong
tasting at first, dilute it with an additional 1/2 tablespoon of
water.) (Editor's note: It might be possible to use a mini food
processor in place of the mortar..try it!)