Serving

Tuk Trey
Cambodia

Makes
Effort:
Sched:
DoAhead:
5 oz
*
15 min  
Best  
This essential Cambodian dipping sauce is also used in many recipes. It is pretty much the same as Vietnamese Nuoc Cham, and can vary in hotness, sweetness and sourness. The photo example is made without peanuts.






3
4
1
2
1/2
1/4
2
2

cl
T
T
T
c
T
T
Thai Chili, red
Garlic
Palm Sugar (1)
Lime Juice
Rice Vinegar
Fish Sauce (2)
Water
Peanuts (3)
  1. Chop CHILIS and GARLIC fine, then pound to a paste in a mortar along with Palm Sugar (or use a mini-prep food processor).
  2. Squeeze LIME JUICE,
  3. Mix Lime Juice, Vinegar and Fish Sauce.
  4. IF using, chop PEANUTS very small and stir in.
  5. Let it rest 20 minutes or so before using. Packed in a small tightly covered jar this will keep a month or so in the refrigerator.
NOTES:
  1. Palm Sugar   If you do not have this use a partially refined sugar like Turbinado. Slightly different flavor but acceptable.
  2. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  3. Peanuts:   These are roasted unsalted and chopped fairly fine. They are added as a textural element. I'm not real fond of peanuts in my sauces, so I usually leave them out.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
sjf_tuktrey1 170313 var   -   www.clovegarden.com
©Andrew Grygus - ajg@aaxnet.com - Linking to and non-commercial use of this page permitted.