Nuoc mam made with Red Boat Fish Sauce drizzled over an heirloom tomato salad.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen.
Nuoc Mam
INGREDIENTS
- 1/2 cup Warm to hot water
- 1/2 cup Sugar
- 1/2 cup Red Boat fish sauce
- juice from 1 lime
- approx. 1/4 cup Sliced garlic
- 1/4 cup Sliced Thai chili
METHOD
- Melt sugar with warm to hot water and add in fish sauce, lime juice, garlic, and Thai chili.
- Let set or cool under refrigeration.
- For tomato salad: Slice desired amount of heirloom tomatoes. I chose different sizes and colors to make the plate pop. Spoon over Nuoc Mam. Garnish with some mint
Note: If serving this dish I suggest keeping the Nuoc Mam on the side and allowing the guest to over desired amount.
