VIETNAMESE NUOC MAM
Salty, umami, sour and sweet: this sauce scratches the itch. So perfect with shrimp cakes, turkey “meal in a ball” or spring rolls.
INGREDIENTS:
6 Tbl. China Boat brand fish sauce
12 Tbl. packed dark brown sugar
8 limes, juice and zest
METHOD:
In a jar with a good lid, place all the ingredients.
Shake the heck out the jar until the sugar is dissolved.
Will keep in the fridge indefinitely.
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