Nuoc Cham (Vietnamese Chili, Garlic & Fish Sauce)

Recipe By : Terry Tan, "Little Vietnamese Cookbook"
Serving Size : 1

4 red chilies
2 garlic cloves
1 teaspoon sugar
2 limes, peeled and chopped
1 tablespoon hot water
1 tablespoon vinegar
5 tablespoons fish sauce (nuoc mam)

Remove stalks from chilies and de-seed if you want a milder dip, though this
defeats the purpose of nuoc cham. Pound garlic in a pestle and add chilies one by
one, processing until you get a fine paste. Add sugar and lime pieces and pound
to a pulp.
Remove to a small sauce bowl and add water, vinegar, and fish sauce. Mix well and
serve.
Variations on the sauce can include chopped coriander, chopped ginger,
pineapple and any fresh herbs.

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