riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (10/03/90)
The sauce that goes on into the salad (shredded cabbage & carrots, with bits of ginger & peanuts, along with shredded chicken) is called Nuoc Cham, and is also delicious with chilled rice noodles, a bit of fried meat, crushed peanuts, and crispy vegetables (bean sprouts and shredded lettuce). Here is my modified recipe, originally from The Classic Cuisine of Vietnam by Bach Ngo and Gloria Zimmerman: Nuoc Cham --------- 1 clove garlic, finely minced (optional) 1/2 t red chili paste or red chili pepper, chopped 2 heaping t sugar (superfine, if possible) 1 t fresh lime juice 2 T fish sauce (Squid brand or other, sometimes called patis) 2 1/T water (or more if necessary) chopped cilantro (fresh coriander leaves), about 1 t, or chopped fresh mint Mix all ingredients together. Taste, and if mixture is too strong for your liking, mix another 1/2 T or so water in it. A few carrot shreds also makes it more colorful, if you so choose. Carol Miller-Tutzauer bitnet: riacmt@ubvms
riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (10/15/90)
The sauce that goes on into the salad (shredded cabbage & carrots, with bits of ginger & peanuts, along with shredded chicken) is called Nuoc Cham, and is also delicious with chilled rice noodles, a bit of fried meat, crushed peanuts, and crispy vegetables (bean sprouts and shredded lettuce). Here is my modified recipe, originally from The Classic Cuisine of Vietnam by Bach Ngo and Gloria Zimmerman: Nuoc Cham --------- 1 clove garlic, finely minced (optional) 1/2 t red chili paste or red chili pepper, chopped 2 heaping t sugar (superfine, if possible) 1 t fresh lime juice 2 T fish sauce (Squid brand or other, sometimes called patis) 2 1/T water (or more if necessary) chopped cilantro (fresh coriander leaves), about 1 t, or chopped fresh mint Mix all ingredients together. Taste, and if mixture is too strong for your liking, mix another 1/2 T or so water in it. A few carrot shreds also makes it more colorful, if you so choose. Carol Miller-Tutzauer BITNET: riacmt@ubvms