Recipe by Chocolatl
Adapted from Hot Sour Salty Sweet. This is not meant to replicate the flavor of Nuoc Cham, which uses fish sauce, but can be used in the same way.
Top Review by awalde
This is a great variation of nuoc cham. The cinnmon and the chile gave the sauce a reddish color.
The cinnamon was differet taste for us in this kind of sauces and we liked it very much.
We had this with Vietnamese pancakes and vegetables. Thanks a lot for posting this recipe.
- 3 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon garlic, finely chopped
- 1 teaspoon lemongrass, finely chopped
- 1⁄8 teaspoon ground cinnamon
- 1 bird chile, minced
- 1 teaspoon peanut oil
- 1 teaspoon sugar
- 1⁄8 teaspoon salt
Directions See How It's Made
- Combine soy sauce and rice wine in a small bowl.
- Place garlic and lemongrass in a mortar and pound into a paste.
- Add garlic mixture to soy mixture.
- Stir in cinnamon and chile.
- Stir in oil, sugar and salt and mix well.
- Store refrigerated in a tightly-covered container for up to 3 days.