Vietnamese dipping sauce

copy tu blog chop chop a-z

Ingredients: ( scant 1 1/2 cup)

1 scant cup sugar
1 cup water
1/4 cup fish sauce
2~3 small hot fresh Asian chile or jalapeno pepper, preferably red, seeded and finely chopped
juice from 2 limes
3 garlic cloves, finely chopped

Method:

1) Combine water, sugar in a small saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Remove the pan from the heat, let it cool.

2) Stir in lemon juice, fish sauce, finely chopped red chile and garlic.

Serve at room temperature.

The sauce will keep, covered and refrigerated, for up to 2 weeks.