Vietnamese Chili Sauce (Dip)
Yield
2 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
red chilis, dried
|
* |
| 2 | cloves |
garlic
|
|
| ½ | teaspoon |
sugar
|
|
| 2 | tablespoons |
fish sauce
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
red chilis, dried
|
* |
| 2 | cloves |
garlic
|
|
| 2.5 | ml |
sugar
|
|
| 3E+1 | ml |
fish sauce
|
|
| 15 | ml |
vinegar
|
|
| 15 | ml |
lemon juice
|
|
Directions
Mince chilies and garlic finely and place in a mortar.
Mash with the heel of a cleaver or pestle.
Add sugar and stir until it dissolves.
Add fish sauce, vinegar and lemon juice, stirring between each addition.
This is a basic chili sauce used for a dip for chicken or whatever.
Note: Fish sauce is a liquid made with anchovies and salt.
It's not really fishy tasting.
Look for it in the oriental section of supermarkets or at markets catering to Asian clientele.
