a dipping sauce for fish, cattle, hog, or poultry that has been grilled. As itself or combined with a little vegetable oil, perfect for salads. Make this in smaller amounts with lime or lemon juice, but store it in the fridge because it won’t last as long as the rice vinegar version does.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 16 |
| Yield: | 1 pint |
Ingredients
- 1 cup fish sauce
- ¾ cup rice vinegar
- 3 tablespoons water
- ½ cup white sugar
- ½ teaspoon garlic powder
- 1 dried red chile pepper, seeded and thinly sliced
Instructions
- In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.
Reviews
I’m not sure what the “restaurant” version tastes like, but if it is similar to this, I won’t like it…Too vinegary….IF I make this again, I will be tweaking a LOT…Less vinegar, brown instead of white sugar, and chili paste to mix better…and I heated it up while everything else cooked.
nothing close to what they serve at the restaurants. Poured it out. sorry
Excellent if a bit salty. Used it as a base for a salad tonight but have also used it with spring rolls. Very good stuff. Thanks 🙂
Oh soooooo good! I did add a little soy sauce(hence the 4 stars) and then dipped pork dumplings in it. mmmmm
With a little bit of tweaking plus a little splash of soy sauce, this turned out really great. We had with some generic boxed spring rolls, and they were actually really good. It would also make a good base for an Asian-style salad dressing. Thanks!
This was pretty good, and very similar to the dipping sauce at my favorite restaurant. I think it might be better if it were a little sweeter though. I will make this again.
Very yummy alongside the homemade Vietnamese Spring Rolls recipe from this site.
Just like in the restaurant 🙂
We used this for dipping sauce for lumpias. My husband loved it. Scaled to make servings for only 1/2 the amount of the recipe. We used red peper flakes instead of chili