Nuoc Cham sauce

© Katherine Stetson
  • ¼ cup lime juice
  • ¼ cup fish sauce (available in the Asian food aisle)
  • ¼ cup warm water
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic chili paste (available in the Asian food aisle)
  • 1 large garlic clove, finely minced
  • ¼ finely grated carrot

Combine lime juice, fish sauce, water and sugar in a small bowl and stir to dissolve.  Add remaining ingredients and mix well.  Cover and refrigerate for at least an hour to let the flavors develop.

Copyright © Katherine Stetson, all rights reserved.