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NOUC CHAM – SWEET AND HOT DIPPING SAUCE

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NOUC CHAM – SWEET AND HOT DIPPING SAUCE

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Ingredients

Adjust Servings:
50 millilitres Thai fish sauce
130 grams granulated sugar
2 cloves Garlic slieced
15 grams carrot julienne
10 grams spring onions shredded
100 millilitres white distilled vinegar
10 grams red birds chili
1 Lime
Features:
  • Gluten Free
Cuisine:
  • Serves 2
  • Medium

Ingredients

Directions

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Many recipes for “Nouc Cham” are calling for the garlic and the chili to be crushed in a mortar. You will need to find your own balance on that. The more the chilies are being crushed the hotter the sauce will get. This recipe leaves the whole bird’s eye chilies in the sauce, which spices the finished dip just right for a medium to low heat. The fruity sweet n’ sour dip is great for grilled fish on any barbecue.

  • Bring the sugar and vinegar to boil and ensure that all the sugar has completely dissolved.
  • Remove the pan from the heat and add the chili, garlic, lime zest, carrot julienne and fish sauce.
  • Leave to cool and refrigerate for at least 1/2 hour.
  • Add the shredded spring onions and the lime juice just before serving.

 

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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