Vietnamese dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Fish sauce |
| ⅔ | cup | Rice vinegar |
| 2 | smalls | Hot chili peppers; red, seeded |
| 3 | tablespoons | Garlic; minced |
| 5½ | tablespoon | Sugar |
Directions
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.