Ever wondered how to make that mysterious fish sauce dressing you get at Vietnamese restaurants? The one that adds a little tang and life to your vermicelli bowl or fresh spring roll?This is it! Nuoc Cham is our go-to for livening up rice bowls, cold noodles, and even salads! Of course, you can add adjust the level of sambal or chili to your liking. If you don't have Chinese soup spoons, 1 is equivalent to 15-20mL or approximately 1 tablespoon.
We made this curd to go with our Pavlova, but it can be used for other recipes as well. It's sweet and tangy, a perfect accompaniment for meringue. This recipe calls for 4 egg yolks since the meringue uses 4 egg whites, but if you're using this curd for another recipe you can substitute 2 whole eggs for the 4 eggs yolks.
This recipe works for pretty much any vegetable, though we're partial to pickling carrots, daikons and onions. It's an easy way to add a bit of tang and crunch to a meal and we end up going through a jar of pickled veg pretty well every week. Carrots seem to keep a bit better than daikons (which get a bit of a funky smell after a week or ten days) so we recommend pickling in separate jars/ containers. The proportions of this recipe are more important than the precise measurements - I personally go with the rule "a bit of sugar, a bit more water and a bit more vinegar" but I've tried to translate that to real units.