Real African Dishes: [MC-AllEthnic-Recipes] Key Lime Nuoc Cham Sauce

Monday, June 28, 2010

[MC-AllEthnic-Recipes] Key Lime Nuoc Cham Sauce - 4g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Key Lime Nuoc Cham Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh key lime juice -- or regular lime juice
1/4 cup Thai fish sauce -- (nam pla)
2 tablespoons honey
3 tablespoons water -- to 4 tablespoons
3 garlic cloves -- minced
2 scallions -- trimmed and thinly sliced
2 slices Scotch bonnet chili -- to 3, paper-thin rings

Combine the lime juice, fish sauce, and honey in a bowl and whisk until
the honey dissolves.

Stir in all the remaining ingredients. Correct the seasonings, adding lime
juice or honey to taste. Serve within a couple of hours of making.

Makes 1 cup (16 one-tablespoon servings)

AuthorNote: This sauce is a take of two continents. 'Nuoc cham' is a
popular Vietnamese dipping sauce that's as essential to the Asian table as
ketchup is to our own. This recipe melds the pungent juice of the key lime
(regular lime will do in a pinch) and scotch bonnet chilies with the fish
sauce so beloved by Southeast Asians. Made from fermented anchovies, fish
sauce can be found at Asian markets and many supermarkets. This sauce
makes a great dip for clams, oysters, shrimp, and fritters.

The best fish sauce in the world is said to come from Phu Quoc Island in
Vietnam. even Thai manufacturers use the words "Phu Quoc" to designate
their top grade of fish sauce. The fish sauces sold in glass bottles tend
to be better than those sold in plastic. Recommended are the "Flying
Lion", "Three Crabs", and "Squid" brands.

Neophytes should try a Thai brand to start with, as Chinese and Filipino
fish sauces can taste rather over-powering. Store it away from light at
room temperature. Fish sauce keeps forever.

Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 20 Calories; 1g Fat (24.0% calories
from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 3292 0 0 0 0 0