Flash in the Pan

If you've ever had spring rolls at a Thai restaurant, you've run into the complex and slightly spicy dipping sauce that accompanies it - a translucent amber mix with bits of something or other suspended in it. My wife asked someone at a decent Thai establishment what it was. The answer was nuoc cham cha gio. Bottles are available at most Asian markets and at some upscale markets. The bottle at the left-hand side of my keyboard shows ingredients including water, red chili, turnip, sugar, salt, and vinegar. From some research, I gather that the exact ingredients can vary. Here's a post on Chowhound.com with a response that includes a recipe for the sauce. Aside from spring rolls, I could see this work with other savory fried foods and possibly with grilled items.

Labels: recommendation, sauce