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Vietnamese Chili Sauce (Dip)

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

0 min

Ready

10 min
Low 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
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½ teaspoon sugar
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2 tablespoons fish sauce
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1 tablespoon vinegar
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1 tablespoon lemon juice
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Ingredients

Amount Measure Ingredient Features
2 each red chilis, dried
*
2 cloves garlic
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2.5 ml sugar
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3E+1 ml fish sauce
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15 ml vinegar
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15 ml lemon juice
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 120% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 541mg 23%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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