Prep 10 mins
Cook 3 hrs
Vietnamese. From "The Little Saigon Cookbook". Great on salads, chicken, fish and spring rolls.
- 4 garlic cloves, minced
- 1 1⁄2 tablespoons sugar
- 1 teaspoon chili paste
- 1⁄4 cup fresh ginger, peeled and minced
- 2 tablespoons fresh lime juice
- 1⁄4 cup fish sauce
- 2⁄3 cup water
- Whisk together ingredients in a small bowl until sugar dissolves.
- Let sit at room temperature for a few hours to allow flavors to blend then use or refrigerate.
We really enjoyed this sauce with some spring rolls. I will now have this as a staple in my house. Really delicious!
I halved the recipe with ease and served with dumplings. The sauce is refreshing and the ginger really shines through! Liked by both adults and kids and a nice change from your stand by dipping sauces.
This is different than the dipping sauces I have had in the past. It was good but the fish sauce was kind of strong in it.It may have been the brand of fish sauce. I might get a different brand and try this recipe again. It was easy to make. I let mine set overnight. Thanks for a good recipe Engrossed. Made for the Feb '08 Bevy tag game.