Nuoc cham with shredded carrots and daikon

 
                 NUOC CHAM WITH SHREDDED CARROTS AND DAIKON
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       sm           Garlic cloves, crushed
    1       sm           Fresh red chile pepper,
                         -seeded and minced
    2       tb           Sugar
    2       tb           Fresh lime or lemon juice
      1/4   c            Rice vinegar
      1/4   c            Nuoc mam (Vietnamese fish
                         -sauce)
    1       sm           Carrot, shredded
    1       sm           Daikon or turnip, peeled and
                         -shredded
    1       t            Sugar
                         -----VEGETABLE PLATTER-----
    1       lg           Head of Boston lettuce,
                         -separated into individual
                         -leaves
    1       bn           Scallions, cut 2" lengths
    1       c            Coriander leaves
    1       c            Mint leaves
    1       c            Fresh Asian or regular
                         -basil leaves
    1                    Cucumber, peeled in
                         -alternating strips, halved
                         -lengthwise and sliced
                         -crosswise
    4       oz           Fresh bean sprouts
 
   Combine the garlic, chile and sugar in a mortar and
   pound with a pestle to a fine paste.  Add the lime
   juice, vinegar, fish sauce and 1/4 cup water. Stir to
   blend.  (Alternately, combine all ingredients in a
   food processor or blender and process for 30 seconds,
   until the sugar dissolves. Toss the carrot and daikon
   shreds with the sugar in a small bowl.  Let stand 15
   minutes to soften the vegetables. Add the Nuoc Cham to
   the softened vegetables and stir.
   
   On a large platter, decoratively arrange the vegetable
   ingredients in separate groups.
  
 
 
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