[Sca-cooks] needing nuoc cham advice

[Heleen Greenwald]

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Can someone give me advice about what to do if I want to have a totally vegan sauce and don;t want to use the fish sauce?  Should I just leave it out, or what should I use to replace the nam pla?
Thanks!
Phillipa

nuoc cham is the indispensable sauce of Vietnam's cuisine

1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)*
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon minced jalapeño chili with seeds

For dipping sauce:
Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
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