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Ingredients
1 to 2 small red chilies, minced, or 1 to 2 teaspoons dried chili flakes
1 tablespoon white vinegar, heated
½ cup bottled fish sauce (nuoc mam)
¼ cup fresh lime juice
1 small carrot, peeled, shredded, rinsed and squeezed dry
2 cloves garlic, peeled and minced
½ cup sugar
1 ½ cups water
Nutritional analysis per serving
24 grams carbs; 101 calories; 1 gram fiber; 2272 milligrams sodium; 2 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the chilies in a bowl with the vinegar. (If using flakes, soak them in the vinegar for about 2 minutes.) Add the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 ½ cups warm water, until the sugar is dissolved. Serve at room temperature. The sauce can be refrigerated for up to 3 days.
Private Notes
Comments
Nuoc mam 1 c water 1/2 c fish sauce 1/2 c sugar 1/4 c fresh lime juice 1 tsp lime zest (optional) 1-2 TBSP minced garlic 2-3 chili peppers, chopped Optional: 1 finely grated carrot, wash till water runs clear and squeeze out excess water before adding
Nuoc mam 1 c water 1/2 c fish sauce 1/2 c sugar 1/4 c fresh lime juice 1 tsp lime zest (optional) 1-2 TBSP minced garlic 2-3 chili peppers, chopped Optional: 1 finely grated carrot, wash till water runs clear and squeeze out excess water before adding