NUOC CHAM
Combine tablespoon light
soy sauce, tablespoon rice
vinegar, tablespoons lime
juice, tablespoons pure
maple syrup, ¼ teaspoon
salt, or to taste, finely
chopped large garlic clove,and finely chopped red
chilli in a small jar. For best
results, place the jar in the
fridge for a few hours
before using to allow the
garlic to infuse into the
dressing. (Makes ½ cup)tip Store in the fridge for
up to days. Serve with
rice paper rolls, noodle
salads or any of your
favourite Vietnamese dishes
that call for a fish-sauce
based dipping sauce.VERMICELLI NOODLE
SALAD WITH
LEMONGRASS TOFU
PREP + COOK TIME MINUTES SERVES
g dried vermicelli
cucumber thinly sliced
cup iceberg lettuce thinly sliced
carrot thinly sliced
½ cup bean sprouts
¼ cup fresh Thai basil
¼ cup fresh mint
¼ cup crushed roasted peanuts
¼ cup fried shallots
lime wedges to serve
nuoc cham (see recipe right)
CHILLI LEMONGRASS TOFU
g firm tofu sliced into
rectangle pieces
clove garlic minced
tablespoons minced lemongrass
tablespoons soy sauce
½ tablespoon coconut sugar
½ teaspoon dried chilli flakes
to taste
Makenuoccham
Cookvermicelliaccordingto
packetinstructionsDrainrinse
withcoldwaterandsetaside
Forchillilemongrasstofupreheat
anonstickfryingpanovermedium
heatandfrytofuoneachsideuntil
goldenbrownRemovefromthepan
Cleanthefryingpanandreturnto
mediumheatSautéthegarlicand
lemongrassforminutesuntil
fragrantAddsoysaucecoconut
sugarandchilliflakesthenincrease
heattohighandbringtotheboil
Onceboilingreturnfriedtofutopan
andstirfor minuteuntiltofuis
evenlycoatedwithsauce
Dividevermicelliintofourbowls
Addthetofucucumberlettuce
carrotbeansproutsbasilandmint
Topwithpeanutsfriedshallotsanda
limewedgeGenerouslyspoononthe
nuocchammixthroughandenjoy
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