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250 ml Hot water
125 ml Vietnamese fish sauce
1 tablespoon White rice vinegar
60 ml Lime juice
2-5 Red or green chilies, finely chopped
3-5 cloves Large garlic, finely chopped
Ingredients : Makes 500 ml
125 g Palm or golden caster sugar250 ml Hot water
125 ml Vietnamese fish sauce
1 tablespoon White rice vinegar
60 ml Lime juice
2-5 Red or green chilies, finely chopped
3-5 cloves Large garlic, finely chopped
Preparation:
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Put the sugar in a bowl and pour the hot water over it, stirring until it is completely dissolved.
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Add all the other ingredients, stir well and allow to cool to room temperature.
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This dipping sauce can be kept in an airtight container in the refrigerator for up to 7 days.
Rate this Article: Current: 4/5
Date Added: 2009-03-16 Views : 61