Prep 5 mins
Cook 0 mins
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.
- 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
- 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.
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.