I am in agreement with every post, save the first one. Here’s a recipe for a sauce you can use for dipping spring rolls, or sandwiches, over salads or stir-fries, or anything really–hell, if I ate breakfast, I’d pour it on my muesli. Some proportions might need to be adjusted to taste, it’s adapted from a much larger recipe, but this is the recipe I give to my students, and I think it works out pretty well.
Nuoc Cham (Fish Sauce)
1 Tablespoon Ground Garlic
1/2 Cup Nuoc Mam
1/3 Cup Sugar
1/4 Cup Rice Wine Vinegar
2 Tablespoons Fresh Lemon Juice
Water to make 2 Cups
Zest of 1/2 Lemon
Zest of 1/2 Orange
Chili Paste to taste (a few teaspoons, at least)
Cook garlic in fish sauce until fragrant, add sugar and rice wine vinegar and cook until sugar dissolves. Strain mixture into 1/2 quart cambro, add lemon juice and enough water to make 2 cups, add zests and chili paste, cover and label with name, date and cooks initials, store in cooler, garnish with shredded carrot and or daikon.
P. S. City Gent: Here’s a recipe your wife might like.
Tender, Loving Spouse.
Marinate husband in Nam Pla until the neighbors complain, then and only then, roast at 350 degrees until tender. Serve with relish.