Vietnamese Chili Sauce for Dipping
(Nuoc Mam Cham)

From "Great Asia Steambook" by Irene Wong.

Serves: 3

Nuoc Mam Cham

Because it is light, hot and refreshing, the broth used to make pho is often enjoyed as a morning consommé in Vietnam.  It also makes a satisfying late-night snack.  The best versions of pho are available in street stalls or coffee shops that specialize in the soup.

1 tablespoon Lemon juice
2 Dried red chilies
2 Cloves garlic
 ˝ teaspoons Sugar
2 tablespoons Fish sauce
1 tablespoon Vinegar

Mince chilies and garlic finely and place in a mortar. 

  1. Mash with the heel of a cleaver or pestle. 

  2. Place chilies and garlic in a small bowl.

  3. Add sugar and stir until it dissolves. 

  4. Add fish sauce, vinegar and lemon juice, stirring between each addition. 

  5. This makes enough for 2 to 4 people. 

  6. I almost always double the recipe just to make sure there's enough. 

I've kept it for long periods of time but unless you freeze it, it's past it's prime after a few days.