Ingredients Jump to Instructions ↓

  1. 57 JASON HAAS

  2. 2 pints Fish sauce -- I like golden

  3. Boy

  4. 3 pints Sugar

  5. 4 pints Rice wine vinegar --

  6. (seasoned or not it

  7. Matter)

  8. pint Chili garlic sauce -- (any

  9. Kind will do)

Instructions Jump to Ingredients ↑

  1. Put all four ingredients into a stainless steel pan and heat to boiling. Cook untill the sugar is melted and cool.

  2. We use this sauce for Pad Thai, in fact that is what it was created for. But now we use it for all kinds of things. To make a quick cucumber and red onion pickle, peel your cucumber, seed it and cut it into half moons. Peel and cut your onion in half, and then in half moons. Toss with some of the sauce and you've got a good cucumber and red onion relish. To use it as nuoc cham, grate a carrot, chop a clove or two of garlic, chop some dry roasted peanuts, and thin the sauce down with water to taste. Add the carrots, garlic, and thined sauce together, let it sit for a few minutes and garnish with peanuts at service. With the nouc cham your looking for a light taste. The basic sauce recipe can make alot, at work we use a cup as the measure. You could use anthing you wanted, table spoons, quarter cups, half cups, I think the recipe would even work if you measured out in gallons. So good luck and let me know if you've tried this sauce, later I'll post a Pad Thai recipe using this same sauce. Jason Haas jwxr57c Formatted by Elaine Radis BGMB90B; October, 1993 Posted July, 1993 Recipe By :


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