Nuoc Cham With Carrots And Daikon Food

NUOC CHAM

Steps:

• In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce and rice vinegar.
• When you are ready to serve the nuoc cham, add the freshly squeezed lime juice, minced garlic, and chopped chilies. These items are best added fresh.
• If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They'll give the sauce a spicier kick!

NUOC CHAM WITH SHREDDED CARROTS AND DAIKON

Steps:

• Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste. Add the lime juice, vinegar, fish sauce and ¼ cup water. Stir to blend. Toss the carrot and daikon shreds with the sugar in a small bowl. Let stand 15 minutes to soften the vegetables. Add the Nuoc Cham to the softened vegetables and stir. On a large platter, decoratively arrange the vegetable ingredients in separate groups.

NUOC CHAM WITH CARROTS AND DAIKON

Steps:

• Sprinkle salt on carrots and daikon to tenderize them.
• Combine remaining ingredients. Rinse salt off carrots and daikon, then drain on paper towel. Combine all ingredients. Serve with cha ca.

ROASTED CARROTS WITH CREAMY NUOC CHAM DRESSING RECIPE

Steps:

• Preheat oven to 425°F. Toss carrots and 2 Tbsp. oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20-25 minutes.
• Meanwhile, bring shallot, chiles, ginger, garlic, fish sauce, sugar, and 2 Tbsp. water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8-10 minutes (you don't want the liquid to reduce much). Let cool. Transfer to a blender, add lime juice and mayonnaise, and blend until smooth. With motor running, gradually stream in remaining 1/4 cup oil; blend until emulsified. Season dressing with salt.
• Drizzle dressing over carrots just before serving.
• Dressing can be made 3 days ahead. Cover and chill.

NUOC CHAM

Steps:

• In a small bowl stir together all ingredients until sugar is dissolved.