Nuoc cham with shredded carrots & daikon
Yield: 1 Servings
Ingredients:
- 2 sm Garlic cloves crushed
- 1 sm Fresh red chile pepper -seeded and minced
- 2 tb Sugar
- 2 tb Fresh lime or lemon juice
- 1/4 c Rice vinegar
- 1/4 c Nuoc mam (Vietnamese fish -sauce)
- 1 sm Carrot shredded
- 1 sm Daikon or turnip peeled and -shredded
- 1 ts Sugar MMMMM---------------------VEGETABLE PLATTER--------------------------
- 1 lg Head of Boston lettuce -separated into individual -leaves
- 1 bn Scallions cut 2" lengths
- 1 c Coriander leaves
- 1 c Mint leaves
- 1 c Fresh Asian or regular -basil leaves
- 1 Cucumber
Instructions:
peeled in -alternating strips halved -lengthwise and sliced -crosswise 4 oz Fresh bean sprouts Combine the garlic chile and sugar in a mortar and pound with a pestle to a fine paste. Add the lime juice vinegar fish sauce and 1/4 cup water. Stir to blend. (Alternately combine all ingredients in a food processor or blender and process for 30 seconds until the sugar dissolves. Toss the carrot and daikon shreds with the sugar in a small bowl. Let stand 15 minutes to soften the vegetables. Add the Nuoc Cham to the softened vegetables and stir. On a large platter decoratively arrange the vegetable ingredients in separate groups.
