Vietnamese dressing

Yield: 1 servings

Measure Ingredient
¾ cup Fish sauce
⅔ cup Rice vinegar
2 smalls Hot chili peppers; red, seeded
3 tablespoons Garlic; minced
5½ tablespoon Sugar

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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