Title: Thai / Vietnamese Table Sauces
Categories: Ethnic Sauce Hot
Yield: 4 Servings
| | | ============================ |
| | | THAI SAUCE |
| 1 | | Clove garlic, peeled and |
| | | Chopped |
| 1/2 | | Fresh red chile, finely |
| | | Chopped |
| 2 | tb | Nuoc mam |
| 2 1/2 | tb | Water |
| | | Mix, and add julienned |
| | | Carrots and some lime juice |
| | | ============================ |
| | | VIETNAMESE SAUCE #1 |
| 1 | ts | Crushed hot red pepper |
| 1 | tb | White vinegar |
| 1/2 | c | Nuoc mam |
| 1/4 | c | Fresh lime juice |
| 1 | sm | Finely-shredded carrot, |
| | | Rinsed and squeezed dry |
| 2 | sm | Garlic cloves, minced |
| 1/2 | c | Sugar |
| | | Soak hot pepper in vinegar |
| | | For 2 min, and mix in rest. |
| | | ============================ |
| | | VIETNAMESE SAUCE #2 |
| 2 | | Dried red chiles |
| 2 | | Cloves garlic |
| 1/2 | ts | Sugar |
| 2 | tb | Nuoc mam |
| 1 | tb | Vinegar |
| 1 | tb | Lemon juice |
| | | Mix and use. |
My comments: I usually just take a few tablespoons of nuoc mam, add some
chile-garlic paste (hot stuff, available at your local chinese/vietnamese
grocery store; look for the one with the chicken on it), a bit of lime
juice, *maybe* some sugar. Shredded carrots and daikon are optional. Serve
with fresh spring rolls or on top of rice.