This version of the classic Vietnamese dipping sauce is based on a recipe from SAVEUR contributing editor Andrea Nguyen, author of Into the Vietnamese Kitchen (Ten Speed, 2006), who suggests adding more lime juice, fish sauce, or sugar to suit your taste and achieve the desired balance of sour, sweet, and salty.
- 1⁄3 cup lime juice
- 3 tbsp. sugar
- 6 tbsp. fish sauce
- 2-3 Thai chiles, thinly sliced crosswise
- 2 cloves garlic, finely chopped
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