- 50 millilitres Thai fish sauce
- 130 grams granulated sugar
- 2 cloves Garlicslieced
- 15 grams carrotjulienne
- 10 grams spring onionsshredded
- 100 millilitres white distilled vinegar
- 10 grams red birds chili
- 1 Lime
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.