Fish and Lime Dipping Sauce

Thom Hackett
Servings: 10

This dipping sauce is as common on the Vietnamese and Thailand table as salsa is on the Mexican table.  It adds an exciting kick and addictive tang to a wide variety of dishes.

Ingredients

1   clove garlic, finely minced
1   fresh small red chili pepper, seeded and finely minced
¼  cup sugar
⅓   cup fresh lime juice, including pulp
5   tablespoons fish sauce
½  cup water

Cooking Method

In a mortar...

• Combine the garlic, chili and sugar and mash with a pestle to form a paste. 

• Add the lime juice and pulp, fish sauce and water and stir to dissolve the sugar.

• Strain the sauce into a bowl or jar and use immediately. 

Or, cover tightly and refrigerate for up to 5 days.

Serving Size = 2 tablespoons