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| | Recipe: Nuoc Cham (Chili, Garlic, and Fish Sauce) |
 | | Vietnamese cuisine is divided into three regions: North, heavily influenced by China; South, more influenced by the French; and Central, spicier and more complex than cooking in the northern or southern regions of Vietnam. |
 | | The base for these is always nuoc mam and you can add ingredients such as lime juice, chopped chilies, chopped nuts, spring onions, fried garlic, ginger and fresh herbs such as coriander, sweet basil, and mint. |
 | | Remove stalks from chilies and de-seed if you want a milder dip, though this defeats the purpose of nuoc cham. |
| www.globalgourmet.com /destinations/vietnam/nuoccham.html (207 words) |
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