||Prepare the Nuoc Cham. Set aside.
||Shred the potatoes in a food processor and place in a colander. Sprinkle with the salt and mix well. Let stand in the sink for 15 minutes. Squeeze the potatoes dry and place in a mixing bowl. Add the cornstarch and mix thoroughly. Add all the remaining ingredients except the oil and mix well.
||Divide the oil between two 9-inch skillets over moderately high heat. Drop the potato mixture by tablespoonfuls into the hot oil, forming individual patties about 2-1/2 inches in diameter. The patties should not be too thick. Fry until golden brown on the bottom, about 5 minutes. Turn and cook the other side until brown and crispy. Drain on paper towels, then transfer to a serving platter.
||Serve immediately with Nuoc Cham.
||NOTE: You can substitute sweet potatoes or taro root for Idahopotatoes