Nuoc Cham With Shredded Carrots And Daikon

Recipe Ingredients

2 cups	292g / 10oz	Garlic cloves - crushed (small)
1 cup	93g / 3.3oz	Fresh red chile pepper - seeded and minced (small)
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Fresh lime or lemon juice
1/4 cup	59ml	Rice vinegar
1/4 cup	59ml	Nuoc mam - (vietnamese fish, sauce)
1		Carrot - shredded (small)
1		Daikon or turnip - peeled and (small)
1 teaspoon	5ml	Sugar
		Vegetable Platter
1		Boston lettuce - separated into indiv
1		Scallions - cut 2" lengths
1 cup	40g / 1.4oz	Coriander leaves
1 cup	40g / 1.4oz	Mint leaves
1 cup	40g / 1.4oz	Fresh asian or regular - basil leaves
1		Cucumber - peeled in
1		-- halved
		And sliced - crosswise
4 oz	113g	Fresh bean sprouts

Recipe Instructions

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.

Source:
Elizabeth Powell

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