Vietnamese Nuoc Cham Sauce

We prepare the ingredients according to the list... And when everything is ready, we proceed directly to the creation of this delicious and spicy sauce, which can transform and decorate almost any, even completely ordinary dish. By the way, although in Vietnam it is traditionally served with meat or fish, it also harmonizes wonderfully with vegetables and cereals.

First of all, we wash the chili pepper, blot it with a napkin, and then put the field on the cutting board. Next, using a sharp knife, we cut the pepper into rings very thinly. An important point is together with the seeds. They will add even more spice to the sauce.

Peel the garlic and cut the cloves very finely with a knife. It is cut, and not passed through the press and not three on a grater.

Pour hot water into a small bowl, then spread granulated sugar here. Mix the mixture well until the sugar crystals are completely dissolved. By the way, instead of regular water, you can use coconut (coconut juice). This will make the taste of the sauce a little softer, give more sweetness. At the same time, you can use less granulated sugar.

Now we put crushed garlic and sliced chili peppers in a bowl with sweet water. Pour the fish sauce, then mirin. Add lime juice, preferably freshly squeezed.

Mix everything well. The sauce is ready to serve. They use it in this way: they dip pieces of meat or other food into it.

You can store this delicious sauce in the refrigerator for a long time, but no more than a couple of weeks. But as practice shows, Nuok Cham does not stay in the refrigerator for a long time!

Bon appetit!