Makes about a cup
- Glass Jar with Lid
- Functional Taste-buds
- A Sharp Knife 🙂
- 3 tablespoons fresh-squeezed lime juice
- 2 tablespoons sugar (cane sugar preferred)
- ½ cup warmish water
- 2 ½ tablespoons fish sauce (Red Boat or XO brand recommended)
- 1 garlic clove, microplaned (or minced then mashed with a fork)
- 1 Thai chili, thinly sliced or 1 tsp crushed red pepper (not both, or your asshole will hate you.)
- In a jar, combine the lime juice, sugar and water, then cover and shake until the sugar is dissolved. Adjust until you can sip it without puckering your face.
- Add the fish sauce and any of the optional ingredients. Shake some more.
- Taste again and adjust the flavors to your liking, balance the sweet, sour, salty and spicy.
- The final sauce should be a bit stronger than you think it should be, it’s going to accompany fried foods, so it needs to cut through.
- Prepare this at least 1 day ahead of service, it will meld better with time.
- This is often served with Bun Nem Nuong, fried spring-rolls and fresh spring-rolls at most Vietnamese and Thai restaurants. You might be more familiar with the crushed pepper version, since it’s a bit milder for the gringos, and cheaper than Thai chilis.
- It also works a treat on many other fried foods and cold noodle dishes.