Vietnamese dipping sauce *jb
1 Cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Cloves garlic, sliced |
| 1 | teaspoon | Ground chili paste |
| 1 | Fresh thai bird chili, chopped (optional) | |
| ¼ | cup | Fish sauce |
| ⅔ | cup | Hot water |
| 2 | tablespoons | Fresh lime juice with pulp |
| ¼ | cup | Sugar |
| 2 | tablespoons | Shredded carrots for garnish |
Directions
Place garlic, chili paste and chili in a mortar. With a pestle, pound into a paste. (If you do not have a mortar & pestle, finely mince the garlic and chili.)
Combine the garlic mixture with the remaining ingredients in a small mixing bowl. Stir until the sugar has dissolved. Ladle sauce into serving bowls and float the carrot slivers on top.
Reprinted from "The Best of Vietnamese & Thai Cooking" cookbook.
Favorite recipes from Lemon Grass Restaurants and cafes.