Nuoc Cham With Carrots and Daikon
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon shredded carrots
- 1tablespoon shredded daikon (Japanese radish)
- ½cup nuoc mam (fish sauce)
- ⅓cup water
- ¼cup lime juice
- 2tablespoons sugar
- ½teaspoon minced hot red or green pepper
- ½teaspoon finely minced garlic
Nutritional analysis per serving (6 servings)
30 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 1 gram protein; 1886 milligrams sodium
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
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.
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