Serving

Quick Dipping Sauce
Thailand / California

Makes
Effort:
Sched:
DoAhead:  
1 cup  
*
5 min  
Yes
Quick and easy, but I doubt you'll hear any complaints when a light dipping sauce is wanted. For spring rolls double the amount of sugar. The amount of chili garlic sauce given is enough to get your attention but not particularly hot (by Thai and SoCal standards) - feel free to adjust.

Yes, Eagle Eye, that's a fleck of cilantro in the upper right, left from a previous sauce made in the same bowl. Actually, a tablespoon or two of finely chopped cilantro wouldn't hurt this sauce at all.




1/4
1/4
1/4
1/4
1-1/2
1
c
c
c
c
T
T
Lime Juice
Fish Sauce
Rice Vinegar
Water
Chili Garlic Sauce (1)
Sugar (2)
  1. Mix All Ingredients
  2. It's ready to go as soon as mixed. Refrigerated in a small tightly sealed jar this should last at least a month - discard if moldy.
NOTES:
  1. Chili Garlic Sauce:   The ubiquitous Huy Fong "Rooster" Chili Garlic Sauce (the one in the jar, not the squeeze bottle) will work just fine. Though not strictly authentic (they don't grow red Jalapeno peppers in Thailand and Vietnam - yet), I suspect this is what all the better Thai / Vietnamese / Sichuan restaurants around here are using.
  2. Sugar:   For maximum authenticity use palm sugar. Since palm sugar is usually in hard lumps I admit I sometimes use a Turbinado sugar or a similarly semi-refined sugar from Mexico.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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