The classical Vietnamese ‘Nuoc cham’

Two beautiful fresh tuna steaks are waiting in the fridge. And beyond my expectations I found fresh coriander plants at the local market. So tonight we’ll have some Vietnam style dinner. The typical sauce ‘Nuoc cham’ is not only a dip sauce but also a classic dressing.

Press 2 garlic cloves. Mix with 1 finely chopped hot chili, 1 table spoon of dark brown sugar, the juice of 1 lime, 2 table spoons of fish sauce and 2 table spoons of rice vinegar ( the amounts can be changed to your personal taste).

Slice 1/2 of a white cabbage in thin stripes. Remove seeds (and skin, if too bitter) of a small cucumber. Slice. Grate 2 carrots, or slice them with a potato peeler 2 carrots. Chop a bunch of fresh coriander. Chop 2 spring onions. Mix all the vegetables in a bowl.

Marinate the tuna in 2 table spoons teriyaki or hoisin sauce. Turn now and again.

Put 100 grams of rice noodles in boiling water for 3-4 minutes. Drain. Mix the noodles with the salad and most of the dressing. Grill the tuna steaks shortly.

Serve the steaks on the salad and finish with some extra dressing.


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