Prep 10 mins
Cook 0 mins
This salty-sour concoction appears on every table in Vietnam, and is used as freely as salt and pepper. As an all-purpose condiment, it gets splashed, drizzled or sloshed over all types of dishes. You can make it ahead, and it keeps well in the fridge for several days.
- 1⁄4 cup hot water
- 1 tablespoon palm sugar, finely grated
- 1⁄4 cup fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon lemongrass, pale section only, very finely chopped
- 2 tablespoons carrots, grated
- 1 -2 thai red chile, deseeded, finely chopped
- 2 garlic cloves, crushed
- In a small bowl, combine the hot water and grated palm sugar (be sure to pack the grated sugar into the tablespoon so you have enough sweetening). Stir until sugar dissolves.
- Add remaining ingredients and stir well.
WOW! Nice souvenir from Vietman for me as well! I visited Vietnam 20 year ago, as all were still on bycicles. On the table this sauce were served with fresh vegetals most of times. It's a really easy to make condiments that can be used in different ways. I can imagine this as salad dressing for a cold rice noodle salad with vegetables and prawns very well.
I served it with fresh vegetables on an original Vietnames dish!
Thanks a lot for offering us this recipe!
Reviewed for Aus/NZ Forum Recipe Swap September 13- a simple dipping sauce to prepare. The flavours were perfect for us. This sauce is one which gets even better if made ahead of time. 5 stars- I wouldn't change a thing