Nuoc Cham Dipping Sauce with Carrot
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Garlic, chilli and sugar crushed together, loosened with warm water and seasoned with fish sauce and lime, finished with carrot shreds.
Always check the labels of the products you use.
Method
- 1
Make a paste. Crush the garlic and chilli with 1 tsp of the sugar to a rough paste using a mortar and pestle or the flat of a knife.
- 2
Dissolve the sugar. Scrape the paste into the bowl, add the remaining sugar and the warm water, and stir until the liquid is clear.
- 3
Season. Stir in the fish sauce and lime juice. Taste: it should be a balance of sweet, sour, salty and hot. Adjust with a little more lime or sugar.
- 4
Add the carrot. Stir in the carrot shreds and leave for 10 min so they soften slightly. Serve in small bowls for dipping fresh rolls.
Storage
Keep in a covered jar in the fridge for up to 5 days; add the carrot just before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chopping board
- knife
- grater or julienne peeler
- mortar and pestle (optional)
- bowl
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 20 kcal |
| Protein | 0.4 g |
| Carbohydrate | 4.8 g |
| of which sugars | 4.2 g |
| of which free sugars | 4.1 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0.1 g |
| Salt | 1.33 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
