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.