4 small or 2 large garlic, crushed
Nuoc Cham-Spicy Fish Sauce
1 TBS. sweet chili sauce or 2 chili peppers
1/4-1/2 cup of sugar
1/2 cup fresh lime juice, including pulp
1/2 cup water
1/2 cup Vietnamese nuoc cham-fish sauce
Combine garlic, chili peppers and sugar and pound to a soft paste with a mortar and
pestle or in a food processor.
Add last three liquid ingredient and process to blend gently.
Can be stored in the refrigerator for 4-5 days.
Notes and Instructions