*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've been making this sauce for years. First of all I would double the recipe second combine all ingredients in a sauce pan and bring to boil the heat intensify the flavor especially the garlic. I keep tasting it and adding more fish sauce lime juice and sugar as needed until I like it. Doing it this way you also dissolve all the sugar so the sugar wouldn't just settle to the bottom.
thie recipe for nuaoc cham is what i've been looking for!! i get cravings for good vietnamese cooking (something i miss since moving away from home for school) and this recipe tastes delicious with everything: rice vermicelli noddles spring rolls summer rolls and other vietnamese dishes. try it and you will love it. i guarantee it.
This was..ok I thought. Personally preference I guess but I won't make it again. My son (who is the pickiest eater EVER) actually really liked it. But he won't notice if I dont make it again so I wont. It was just........bland to me.
I am by no means a fish sauce person but I can tolerate it when made like this. We served this with fried gourd and certainly a little goes a long way. I would suggest adding a little pickled ginger (chop up fresh ginger into matchstrips and stuff into a jar...add enough regular vinegar to cover and let sit at least 30 minutes) to give it an extra layer of flavor...but it's good as is. Thanks Maryellen.
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