Скачать или смотреть Native Australian ingredients in classic Vietnamese nuoc cham!

This is tasty AF. Create this classic Vietnamese dressing with a unique Australian twist! Charlie Carrington creates finger lime noun Cham in the Atlas Masterclass Kitchen. To make this dressing you will need:
1 finger lime
Rice wine vinegar
Sugar
Fish sauce
Garlic
Water

This recipe is all about balancing the flavours, so trust your tastebuds! Stir about a tablespoon of sugar in with roughly 2 tablespoons of rice wine vinegar. Grate in some raw garlic for that extra punch. Slowly pour in some water to balance out the flavours, then add about 10 dashes of fish sauce to the dressing to make it nice and salty. Now you can cut open your finger lime, to reveal the stunning caviar-like pearls and add this to your sauce for another hit of acidity. Balance out the flavours to taste. Fish sauce will provide the saltiness, acidity will come from the vinegar and finger lime, and then sugar will of course sweeten your dressing. Water is the magic element to marry it all together.
This dressing is perfect for classic Vietnamese dishes such as Bun cha or Vietnamese rice noodle salads. It is also a flexible dressing, so add this to your own favourite salads and dishes. Get creative!