Spicy Southeast Asian Dipping Sauce
makes about 1/2 cup
NOTE: This
tart, thin sauce is a common component of meals in Vietnam and
Thailand. It can be used as a dipping sauce with rice paper spring
rolls, grilled or poached seafood (especially shrimp), or grilled
chicken. This refreshing sauce makes a wonderful dressing for
salads or slaws containing napa cabbage, cucumbers, carrots, and
the Southeast Asian trilogy of herbs—mint, basil, and cilantro. If
using as a dressing, mince the garlic and use just half a clove;
also, eliminate the grated carrot in salads with
carrot.
1/4 cup lime juice
2 tablespoons fish sauce
1 tablespoon sugar
1 large garlic clove, thinly sliced
1/2 small carrot, peeled and coarsely grated
1/4 teaspoon hot red pepper flakes
INSTRUCTIONS:
Mix all ingredients for sauce together in small bowl. Set aside, stirring occasionally to dissolve sugar, until flavors develop, at least 1 hour or up to 1 day.