Nước Mắm Giấm (Dipping Sauce)
From Ching Li
This goes with everything, and is usually used as a dipping sauce. I have also used it as a drizzle on grilled meats and fish just before serving. You can store in the fridge in glass jars until you run out.
- 1 c. water
- 1/4 c. + 2 T. sugar
- 1/2 c. lime juice (or lemon or vinegar)
- 1/4 c. fish sauce
- minced garlic (optional)
- 1-2 red Thai chile peppers, thinly sliced (optional)
Mix sugar and water. Once sugar has dissolved, stir in lime juice. Then add fish sauce. Add the garlic and chile if desired.