Instructions:
There are many dipping sauces served with Vietnamese food. This is a favourite, and is always used with spring rolls.
- 1-2 hot red chillies;
- 1-2 cloves garlic;
- 1 teaspoon sugar;
- 2 tablespoons lime juice;
- 3 tablespoons fish sauce;
- 1 tablespoon mild vinegar;
- 3 tablespoons water.
- Remove the stems and seeds of chillies and chop the chillies very finely. I advise wearing disposable gloves for this task.
- Smash the cloves of garlic against a wooden board with the flat of a knife and lift off the skins. Sprinkle with sugar and work into a fine puree with the knife blade. Combine all the ingredients in a bowl. Some versions add a little finely shredded carrot.
Makes 180 ml (6 fl oz/¾ cup)
