Thai Dipping Sauce

J. Ko's Note:

This is the traditional Thai dipping sauce used for salad rolls, spring rolls and almost everything else. Keeps indefinitely in the refrigerator.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 6-8

Yield: 1.25 cup

• 1 cup sugar
• 1/2 cup water
• 1/2 cup white vinegar
• 2 tablespoons garlic, finely chopped
• 2 tablespoons fish sauce
• 1 1/2 teaspoons Indonesian chili sauce (sambal oelek)
• 2 tablespoons lime juice
• 1/4 cup carrot, shredded

Directions:

1. Combine sugar water and vinegar in a small saucepan. Bring to a boil and boil for 5 minutes.
2. Reduce heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes.
3. Remove from heat. Cool and add lime juice and shredded carrot.

Reviews

[KristinV]

Yummo! Sadly I had no carrots on hand and I used vegan oyster sauce instead of fish sauce when making this but it was still awesome! I would also cut back the sugar a little next time.

[Southern Slow Cooker]

Great sauce, just the recipe I'd always been looking for. Next time around I'd probably use less sugar, but otherwise I'd keep it exactly as is. Goes well with http://www.recipezaar.com/Thai-Grilled-Chicken-189048 Thanks!

[newfie wanna be]

I am so impressed with this sauce. We did a Thai themed dinner and this was the dipping sauce we used. It was the best that we had ever eaten. Used it for dipping wontons and spring rolls. Thanks J. Ko for the great recipe. Deb