Nuoc Cham
Fish Sauce is a Vietnamese staple. It is made from anchovies and salt in a fermentation process that takes several months. The first drain is the very best fish sauce, light in color and very expensive; it is a table sauce much like our extra virgin olive oil. The two coastal towns that make that best sauce are Phú Quô´ç and Phan Thiê´t. Look for the word nhi for the highest quality and Cà Côm on the label to ensure the fish sauce is made only from anchovies.
Ingredients
1 clove garlic
1 jalapeño pepper, seeds and membrane removed
1 tblsp peeled and minced fresh ginger
1 tblsp minced lemongrass
3 tsp sugar
juice of 1 lime
1 ½ cup fish sauce
1 cup water
Combine ingredients in a blender and serve.
Dilute with water if too strong.
Nuoc Cham is always served at the Vietnamese meal. Use it sparingly and enjoy!
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