Not exact matches
Serve with the Nuoc
Cham for
dipping.
1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper, about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese
dipping sauce (Nuoc
Cham), recipe follows
Nuoc
Cham This sweet - tart - spicy
dipping sauce is purely Vietnamese, and absolutely wonderful!
I'm also using an oil - based salad dressing instead of the more typical Vietnamese
dipping sauce (nuoc
cham), but I'm sticking with the same tangy / sweet / salty / zesty flavors in the dressing.
They like to serve this tangy sauce, based on the classic Vietnamese table sauce nuoc mam
cham, with a rich, crisply fried appetizer called Firecracker Shrimp — but they thicken it slightly for
dipping.
Wrap this little number up and plop it into that hot, sour, salty and sweet Vietnamese everyday
dipping sauce, nuoc
cham.