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Vietnamese Dipping Sauce
| Ingredients |
Amounts |
| Thai Chilies |
2 each |
| Garlic clove, sliced |
1 each |
| Sugar |
3 tablespoons |
| Warm Water |
2/3 cup |
| Lime Juice, fresh |
1½ tablespoons |
| Fish Sauce |
5 tablespoons |
| Carrots, shredded |
2 tablespoons |
Method
- Cut the chilies into thin rings.
- Remove one-third of the chilies and set aside for garnish.
- Place the remaining chilies, garlic, and sugar in a mortar and pound into a coarse, wet paste.
- Transfer to a small bowl and add the water, lime juice and fish sauce.
- Stir well to dissolve.
- Add the reserved chilies and carrots.
- Let rest 10 minutes before serving.
Source: Chef Mai Pham of Lemongrass Restaurant, Sacramento, CA, as presented at the CIA-UCD
“Flavor, Quality & American Menus” Leadership Retreat, September 2007
