Instructions: Nuoc Cham (Vietnamese Chili Sauce for dipping)

Mince chilies and garlic finely and place in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add fish sauce, vinegar and lemon juice, stirring between each addition. This makes enough for 2-4 people.

Variations: use green serrano chilies instead of dried red ones, lime juice instead of the lemon juice or palm sugar instead of granulated. If you make it in a food processor, dont over process. It should have small chunks of each ingredient rather than being a homogeneous liquid.

Fish sauce is a liquid made with anchovies and salt. Its not really fishy tasting. Look for it in the oriental section of supermarkets or at markets catering to Asian clientele.

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