Nick Cramer wrote:
> Steve Wertz > wrote:
>
>>On Sat, 21 Apr 2007 06:29:51 GMT, Saara wrote:
>>[ . . . ]
>>For the fish balls, dunk the fish balls in nuoc mam sauce and
>>grill (over wood or gas) briefly, 3-4 minutes, basting with more
>>nuoc mam. Serve with butter/green/red lettuce leaves, bean
>>sprouts, cilantro and/or mint, rolled in moistened rice/tapioca
>>wrappers, with more nuoc mam for dipping.
>
>
> To me, plain fish sauce is just too salty. Have you tried nuoc cham? It's
> nuoc mam with chiles, lime, sugar and garlic. There are some similar Thai
> sauces.

I love nuoc cham. I often get Bun Ga Nuong for lunch, which has nuoc cham
poured over the top. Sweet, sour, salty all in one.

--
Dan