Nuoc Cham With Shredded 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.

VIETNAMESE DIPPING SAUCE

Steps:

• Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
• NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.