{"id":3134,"date":"2016-12-18T09:55:57","date_gmt":"2016-12-18T15:55:57","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3134"},"modified":"2016-12-16T18:52:01","modified_gmt":"2016-12-17T00:52:01","slug":"nouc-cham","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3134","title":{"rendered":"Nouc Cham"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/?attachment_id=3136\" rel=\"attachment wp-att-3136\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3136\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2016\/12\/Nouc-Cham-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2016\/12\/Nouc-Cham-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2016\/12\/Nouc-Cham-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2016\/12\/Nouc-Cham.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>You know that sauce that comes with your spring rolls or vermicelli bowl at the Vietnamese restaurant? Well this is my version of it. Salty, sweet, spicy and just straight up umami. One of my favourite ways to use it is to baste chicken wings before baking then serve with some more for dipping or drizzling. Use it as you see fit. Just see that you make some soon.<\/p>\n<p><strong>Time: 5 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>50g water<br \/>\n50g fish sauce<br \/>\n35g honey<br \/>\n25g fresh lime juice<br \/>\n25g rice vinegar<br \/>\n1 clove garlic &#8211; minced or grated<br \/>\n1 red Thai chili &#8211; seeded and finely chopped<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place all ingredients in a small mason jar. Cover the jar and shake to combine.<\/p>\n<p>Use immediately or refrigerate.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2016\/12\/Nouc-Cham.pdf\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You know that sauce that comes with your spring rolls or vermicelli bowl at the Vietnamese restaurant? Well this is my version of it. Salty,&hellip; <\/p>\n","protected":false},"author":1,"featured_media":3136,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2016\/12\/Nouc-Cham.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3134"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3134"}],"version-history":[{"count":2,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3134\/revisions"}],"predecessor-version":[{"id":3137,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3134\/revisions\/3137"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3136"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}