No modern techniques where used here, just a simple, healthy dish I prepared the other day. Pan fried salmon and a Vietnamese cucumber salad with Nuoc Cham (lime, sugar, water, fish sauce).
Is Salmon common in Vietnamese cuisine? I haven't seen it much if it is. The vegetables are very well plated!
I don't think its common in Vietnam, but its actually fairly common in Vietnamese-American home cooking.
what's your nuoc cham proportions like?
Pretty much equal parts sugar, water, lime and then add fish sauce to taste. Depending on what I'm using it for, that could be range from half to equal parts as well.
Do you make your own fish sauce or do you have a favorite bottled one to recommend?
Since I was raised on Three Crabs brand, I've always went with that brand. I'll have to overcome that I'm explore other fish sauce brands. I'm particularly curious about Red Boat.
