Description
A bright and savory umami fish sauce made with fresh garlic, Thai chilies, lime juice, sugar, and clean alcohol free fish sauce. Perfect for dipping salad rolls, seasoning noodle bowls, or adding bold depth to grilled meats.
Ingredients
2 tablespoons sugar
2 to 4 Thai bird’s eye chilies sliced
2 cloves garlic crushed
2 tablespoons Red Boat 40N fish sauce or MegaChef Premium Fish Sauce
1.5 to 2 tablespoons lime juice
Two thirds cup water
Instructions
Crush the sugar garlic and half of the sliced Thai chilies in a mortar and pestle until a fragrant paste forms.
Transfer the mixture to a jar and pour in the fish sauce then stir well.
Add half of the lime juice and the water. Mix thoroughly and taste the sauce to adjust acidity with more lime if desired.
Stir in the remaining chilies to build additional heat and flavor.
Refrigerate the mixture for about thirty minutes to let the flavors mellow and blend before serving.
Notes
For dipping fresh salad rolls use two thirds cup water for a lighter refreshing taste.
For vermicelli or noodle bowls reduce the water slightly to create a richer more concentrated base.
A ginger variation can be made by combining one tablespoon grated ginger three tablespoons sugar four cloves crushed garlic two tablespoons fish sauce one or two chilies and one cup water.
Flavor separation during refrigeration is normal. Simply shake the jar before using.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No cook
- Cuisine: Southeast Asian