
The use of dill is no doubt a hangover from the French and it makes quite a statement when blended with pungent fish sauce and the heady flavour of garlic. The Nuoc Cham is a spicy fish sauce which is indispensable on the Vietnamese table.
Ingredients
- 400 grams calamari rings (squid rings)
- 2 tablespoons fresh dill or 1 teaspoon dried dill
- 2 teaspoons minced garlic
- 2 teaspoons fish sauce
- 2 tablespoons cornflour, sifted
- Nuoc Cham
- ΒΌ cup rice or cider vinegar
- 3-4 tablespoons fish sauce
- 2 tablespoons fresh lime or lemon juice
- 2 tablespoons sugar
- 2 teaspoons minced garlic
- 1 small fresh red chilli pepper, deseeded and finely chopped
Method
- Stir together the vinegar, fish sauce, lime or lemon juice, sugar, garlic and chilli. Stir until the sugar dissolves.
- For a smoother sauce, process all the ingredients in a blender or food processor until the sugar dissolves. Makes 1 cup.
Cooks Tips
- If using frozen calamari, allow the rings to defrost under cover on an absorbent paper towel-covered plate. Do not be tempted to microwave the calamari to defrost as this will make it tough when cooked. - If buying calamari or squid tubes, ensure the long thin cartilage has been removed before slicing into 0.5cm rings. - Overcooked calamari will be as tough as old boots, so keep the pan hot and the cooking time short.
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