Nuoc Cham With Carrots and Daikon
Published May 3, 1994
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 tablespoon shredded carrots
1 tablespoon shredded daikon (Japanese radish)
½ cup nuoc mam (fish sauce)
⅓ cup water
¼ cup lime juice
2 tablespoons sugar
½ teaspoon minced hot red or green pepper
½ teaspoon finely minced garlic
Nutritional analysis per serving (6 servings)
7 grams carbs; 30 calories; 1886 milligrams sodium; 1 gram protein; 6 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.
Powered by
Preparation
- Step 1
Sprinkle salt on carrots and daikon to tenderize them.
- Step 2
Combine remaining ingredients. Rinse salt off carrots and daikon, then drain on paper towel. Combine all ingredients. Serve with cha ca.
Private Notes
Comments
What is cha ca? A noodle, I would venture.
It is a fish dish; see the recipe in the accompanying article, found here: https://www.nytimes.com/1994/05/04/garden/vietnam-a-taste-trip-from-north-to-south.html
Add some Thai chilli to give it some heat. Great in a Banh Mi.
This sauce is ubiquitous in Viet Nam. It goes great with virtually any seafood, especially grilled seafood on rice. I use much more hot pepper and garlic than this recipe suggests, so my Nuoc Cham is Philly style.