Nuoc cham sauce

4 servings

Ingredients

Quantity Ingredient
2 smalls Cloves garlic, peeled and
Chopped
1 Serrano chiles, seeded and
Chopped
2 tablespoons Sugar
¼ cup Rice vinegar
1 tablespoon Lemon juice
1 tablespoon Lime juice
¼ cup Vietnamese fish sauce
½ cup Soy oil
½ small Red onion, peeled and thinly
Sliced
2 Whole medium carrots,
Peeled
1 large Turnip, peeled and sliced
Into matchsticks using a
Mandolin
1 Gourmet cucumber, scored and
Split
3 tablespoons Fresh mint, chiffonade

Directions

Cut the vegetables and make the salad .

Blend salad ingredients and toss in ½ cup of Nuoc Cham Sauce.

To Serve:

Artfully arrange the salad at one end and two crabcakes at the other.

Drizzle the Chipotle sauce in between the two in a zig zag pattern.

Wine Suggestion: Sauvignon Blanc.

Yield: 12 crabcakes, or 6 first course servings.

CHEF DU JOUR RICK MOONEN SHOW #DJ9321

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