Nuoc Cham

Summary

Ingredients

• 1 tablespoon sugar
• 2 cloves garlic, more if necessary
• 1 chilli pepper (Thai), red, stalked
• 3 tablespoon sugar
• 250 ml water, warm
• 4 tablespoon oyster sauce, Asian
• 2 tablespoon lime juice or lemon juice
• 2 tablespoon rice vinegar, white, if necessary
• 1 chilli pepper (Thai), red, stemmed, cut into rings
• 1 handful carrot (s), cut into julienne strips

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Instructions

1. Classic Vietnamese side dish that is supposed to address the sweet, spicy and sour taste in a balanced way.
2. Put the first three ingredients together on a cutting board and roughly chop everything with a sharp knife. Keep pushing together with the broad side of the knife until you get a coarse paste.
3. Put the paste in a small bowl. Add the 3 tablespoons of sugar and 250 ml of warm water. Stir until all the sugar has dissolved (approx. 1 minute). Add the oyster sauce, the lime juice, rice vinegar (if desired) and the second red Thai chilli pepper cut into rings. Mix everything well. Finally mix in the carrot strips.
4. The sauce should be left to steep for at least 30 minutes so that all the flavors combine well. Stir well before serving.
5. The sauce will keep in the refrigerator for about 2-3 weeks. A must with spring rolls, but also good with grilled meat.

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