{"id":5006,"date":"2016-02-01T11:52:35","date_gmt":"2016-02-01T16:52:35","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=5006"},"modified":"2016-02-01T12:00:15","modified_gmt":"2016-02-01T17:00:15","slug":"vietnamese-dipping-sauce-by-mai-phom","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2016\/02\/01\/vietnamese-dipping-sauce-by-mai-phom\/","title":{"rendered":"Vietnamese Dipping Sauce by Mai Phom"},"content":{"rendered":"<div>\n<ul>\n<li><a href=\"https:\/\/mimbly.com\/wordpress\/?attachment_id=5007\" rel=\"attachment wp-att-5007\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-5007\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/02\/download.jpeg\" alt=\"download\" width=\"259\" height=\"194\" \/><\/a>3 Thai bird chilies or 1 serrano chili, or to taste<\/li>\n<li>1 clove garlic, sliced<\/li>\n<li>3 tablespoons sugar<\/li>\n<li>2\/3 cup warm water<\/li>\n<li>1 1\/2 tablespoons fresh lime juice<\/li>\n<li>5 tablespoons fish sauce<\/li>\n<li>2 tablespoons finely shredded carrots for garnish (optional)<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic, and sugar in a mortar and pound into a coarse, wet paste. (If you don&#8217;t have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.<\/p>\n<p>Note: <em>Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated <i>daikon<\/i><\/em> and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>3 Thai bird chilies or 1 serrano chili, or to taste 1 clove garlic, sliced 3 tablespoons sugar 2\/3 cup warm water 1 1\/2 tablespoons fresh lime juice 5 tablespoons fish sauce 2 tablespoons finely shredded carrots for garnish (optional) &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2016\/02\/01\/vietnamese-dipping-sauce-by-mai-phom\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[393,620,7,116,618],"tags":[221,330,28,350,5,477],"class_list":["post-5006","post","type-post","status-publish","format-standard","hentry","category-asian","category-bird-chili","category-recipes","category-sauce","category-vietnamese","tag-carrots","tag-fish-sauce","tag-garlic","tag-ginger","tag-sauces","tag-water"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5006"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5006\/revisions"}],"predecessor-version":[{"id":5008,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5006\/revisions\/5008"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}