Wednesday, June 22, 2011
Nuoc Mam Gung -- Ginger Fish Sauce
Nuoc mam gung is a special type of mixed fish sauce. It's main uses that I can think of off the top of my head are for simply com ga (chicken rice) or a Vietnamese congee. What makes this different from the standard nuoc mam cham is that there's no water to dilute it and there's ginger added. Here's the basic guidelines to follow when making nuoc mam gung.
Nuoc Mam Cham (makes about 1.5 cups total):
3/4 cup fish sauce
3/4 cup lime juice
3/4 cup sugar
2" knob ginger freshly grated or minced very well
2-3 cloves garlic, minced well
1 thai chili sliced thin
Mix the ingredients up and you're good!