This sauce may be used with all sorts of food such as spring rolls, salads, noodles, and many other Vietnamese cooking. Below are a few items that go well with this dipping sauce.
|dip these fresh spring rolls into the sauce|
|these steamed shrimp may be peeled |
and dip in the sauce
|a little of the sauce can be drizzled over|
this papaya and shrimp salad
2 fresh hot chili pepper, de-seeded and finely chopped
1 Tbsp fresh garlic, finely chopped
1/2 cup fresh squeeze lime juice
1/2 cup sugar
1 1/2 C coconut water
1/2 cup (plus 1 Tbsp if you want this sauce more salty) good fish sauce
Combine chili pepper, garlic, lime juice, sugar and coconut water. Mix well and add fish sauce to taste. Add more or less of the ingredients depending on your taste preference.
*Adjust the ingredients with hopefully a few tasting and adjust according to your own preference.
*May add shredded carrots and daikon if interested.
*My aunt de-seeds her chili pepper. I would highly recommend wearing gloves anytime you handle hot chili peppers.
*Keep the dipping sauce in glass jar in the refrigerator for up to a week.
|hot chili peppers|
|young fresh coconuts|