Zutaten für Nuoc Cham Vietnamese Hot Sauce
- Garlic Clove
- 1 tablespoon lime peel, finely grated
- 1-2 teaspoons red pepper flakes (or more, to taste)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon water
- 1 tablespoon sugar
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Zubereitung von Nuoc Cham Vietnamese Hot Sauce
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- In a small bowl, combine 2 cloves minced garlic, 1 tablespoon finely grated lime peel, and 1-2 teaspoons red pepper flakes (or more, to taste).
- Add 2 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon water, and 1 tablespoon sugar to the bowl.
- Whisk vigorously until all ingredients are thoroughly combined and the sugar is completely dissolved.
- For best results, refrigerate for at least 15 minutes to allow flavors to meld. Store in an airtight container in the refrigerator for up to 5 days.
- Serve as a dipping sauce for fresh vegetables, grilled meats, seafood, and Vietnamese spring rolls (goi cuon).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
0g
Carbs
0g
