Nuoc Cham Chay
Luke Nguyen: This is the vegetarian equivalent of dipping fish sauce. This sauce is quick and easy to make, and if you want to liven it up, add some pickled vegetables and chile.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
1/4 cup superfine sugar
3/4 cup boiling water
3 tablespoons freshly squeezed lemon juice
3 tablespoons light soy sauce
Preparation
Dissolve the sugar in the boiling water, then allow to cool. Once cooled, add the lemon juice and soy sauce and mix well to combine.
From Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart by Pauline Nguyen with recipes by Luke Nguyen and Mark Jensen. Text copyright © 2007 by Pauline Nguyen; recipes © 2007 by Luke Nguyen and Mark Jensen. This edition published in 2008 by Andrews McMeel Publishing, LLC.
