Vietnamese Red Chile Dipping Sauce
This is a classic dipping sauce for fresh spring rolls and egg rolls, or use it to dress a Vietnamese slaw of shredded cabbage, carrots, scallions and sweet peppers.
Ingredients
1 to 2 Tbsp. finely chopped stemmed and seeded fresh hot red peppers (adjust for desired heat)
1 medium clove garlic, smashed and finely chopped
2 Tbsp. fresh lime juice
1 Tbsp. local honey (or 2 Tbsp. sugar)
1 Tbsp. fish sauce (or 1/2 tsp. salt)
1 Tbsp. water
Directions
Whisk all ingredients together in a non-reactive bowl (glass, ceramic, or enameled). Adjust seasoning to taste.
For a larger batch, combine all ingredients in a blender. Keep in a sealed jar in the refrigerator for a couple weeks.
Suggestions
Out of season, you can replace the fresh hot chiles and garlic with pickled chile-garlic sauce—just decrease the amount of lime juice in the recipe.
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