You can dip vegetables, meats, or egg rolls in this sauce. It tastes fantastic when spooned over a hot bowl of pho or any rice noodle soup. For me, the flavor of Vietnamese cuisine is this sauce. Enjoy! For up to two weeks, this can be kept in the refrigerator.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 ½ fluid ounces water
- 6 spicy red chile peppers, seeded and minced
- 6 cloves garlic, minced
- ¼ cup fish sauce
- ¼ cup rice vinegar
- ¼ cup white sugar
- ¼ cup lemon juice
Instructions
- Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
- Stir lemon juice into the cooled liquid.
Reviews
This sauce was absolutely delicious. Store didn’t have the red pepper so I subbed Serranos. Very good.
I like the flavor and balance! I halved the recipe using 2T instead of 1/4 cup, 2 small garlic cloves. I only had a single small Serrano pepper on hand, sorry purists. I did NOT heat it – just shook it in covered container to dissolve the sugar. We used it to dip the mini egg rolls. We loved it, it’s now my go to quick sauce!
So good, just like the dipping sauce from restaurants.
Absolutely delicious! A versatile, ubber yummy sauce! So good I’d eat it off a dirty flip-flop on a dare.