CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 57

¼ cup extra-hot prepared horseradish
1½ cups finely chopped celery
1 cup thinly sliced red onion
½ cup chopped fresh cilantro
PREP TIME 25 minutes
COOK TIME 30 minutes
FEEDS 6 people
Place the potatoes in a large saucepan, add water to cover, and bring to a boil over high
heat. Turn down the heat to a simmer, cover, and cook for about 30 minutes, until tender
when pierced with a fork. Drain the potatoes and cut them into smaller pieces if you like.
Place the Nuoc Cham Sauce, ½ cup of the kimchi, and the horseradish in a food processor
and process for about 1 minute, or until well blended and smooth. Transfer the sauce to a
large bowl and stir in the remaining 1 cup kimchi, celery, onion, and cilantro, mixing well.
Add the potatoes and toss to coat evenly. Cover and refrigerate until you are ready to eat. It
will keep for up to 3 days.
Nuoc Cham Sauce
I learned about nuoc cham from Arun Sampanthavivat, whose Chicago restaurant, Arun’s, is
considered to be one of the best Thai restaurants in the world. Nuoc cham is a
Vietnamese dipping sauce with big, bright flavors; it’s tangy, funky, sour, and sweet all at
once. I add green Thai chilies to give it some heat and use it not only as a dipping sauce
but also as the base for marinades and dressings. This sauce is also a great foundation for
things you wouldn’t consider very Asian, like my Korean pesto (page 46) and even my pi-
mento cheese dip (page 66).
¼ cup dark brown sugar, firmly packed
¼ cup fresh lime juice
¼ cup fish sauce
½ cup water
1 clove garlic, minced
2 green Thai chilies, minced, with seeds
PREP TIME 10 minutes
MAKES 1 cup
Combine the brown sugar, lime juice, fish sauce, water, garlic, and chilies in a small bowl
and whisk until the sugar dissolves. Transfer to an airtight container and refrigerate for up
to 2 weeks or freeze for up to 2 months. Or freeze in standard ice-cube trays, then transfer
the cubes (2 tablespoons each) to plastic freezer bags and freeze for up to 2 months.
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