Nὐὀc Chấm Sauce

Preparation info

    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About


  • 2 garlic cloves, peeled
  • 4 dried red chile peppers, trimmed and seeded
  • 4 teaspoons <


  1. Pound the garlic, chiles, and sugar to a paste in a mortar. Stir in the lime juice.
  2. Cut away the lime pulp, chop roughly, and add to the sauce along with the fish sauce and 4 tablespoons water. Stir together and serve.