|¾ cup||Fish sauce|
|⅔ cup||Rice vinegar|
|2 smalls||Hot chili peppers; red, seeded|
|3 tablespoons||Garlic; minced|
Finely shred the chili peppers. Combine all ingredients in a bowl and stir to dissolve the sugar.
Refrigerated in a covered container, the dressing will keep up to a week.
Makes about 1½ cups.
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@...] Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@... on Feb 15, 1999, converted by MM_Buster v2.0l.
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