Many unwitting folk enjoy this dipping sauce without being aware there is fish sauce inside. That’s because it lends a salty flavor to the dip, not an inordinately pungent one. There is one exception: if you make it with “first press,” “extra virgin” fish sauce, as I did this week. The flavor, much like olive oil of the same name, is quite a bit bolder in flavor.
| Servings |
| 1+ cup |
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Many unwitting folk enjoy this dipping sauce without being aware there is fish sauce inside. That’s because it lends a salty flavor to the dip, not an inordinately pungent one. There is one exception: if you make it with “first press,” “extra virgin” fish sauce, as I did this week. The flavor, much like olive oil of the same name, is quite a bit bolder in flavor.
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Ingredients
- 2 limes , juiced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/2 cup water
- 3 cloves garlic , crushed
- Thai bird chili peppers , to taste
Servings: cup
Units:
Instructions
- Add all ingredients to a small bowl. Stir. Enjoy.
- -OR-
- Use a mortar and pestle to pound the whole garlic and de-stemmed chilies together. Combine with all ingredients in a small bowl. Stir. Enjoy.