Nuoc Cham

This classic Vietnamese dipping sauce is tangy, salty, spicy, and pungent. If you use fish sauce, it will be clear, and if you use anchovy paste it will be a bit cloudy. Since fish sauce is made from anchovies, the flavor is the same. Either way you go, Nuoc Cham is a tangy complement to Shrimp and Mango Summer Rolls

Ingredients

  • 1/4 cup rice vinegar
  • 1/4 cup Vietnamese or Thai fish sauce, or 1 teaspoon anchovy paste mixed with 1/4 cup water
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, peeled and smashed
  • 1/4 teaspoon red pepper flakes


Instructions

1. Combine the vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in a small bowl and stir until the sugar dissolves.

Yield: 
12 servings; serving size 1 tablespoon

  • One writer's battle to get her aging mother to eat

    "My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.

Top Recipes

Splendid Classics

Chef Daniel Patterson: Your hands are the best kitchen tool

Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.