Vietnamese dipping sauce *jb

Yield: 1 Cup

Measure Ingredient
2 smalls Cloves garlic, sliced
1 teaspoon Ground chili paste
1 \N 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

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.

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