Vietnamese-Style Sauce Vietnamese-Style Sauce

Photography, Tango



In small bowl, stir 1/3 cup water with 3 tbsp lime juice, 2 tbsp each fish sauce and granulated sugar, 1 clove garlic, finely chopped and 1/2 tsp seeded and finely chopped fresh Thai bird’s-eye pepper, until sugar is dissolved. (Make-ahead: Can be refrigerated for up to 5 days.) 

Makes about 2/3 cup.

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Dressings & Sauces

Vietnamese-Style Sauce