The secret ingredient of this tangy, spicy dressing is fish sauce, or “nam pla.” Made from small, dried fish, nam pla is a staple in Southeast Asian cooking; its strong, distinctive flavor is mellowed by the lime. Adjust the level of spiciness by adding jalapeños or leaving them out entirely.
Recipe information
Yield
makes 1 1/4 cups
Ingredients
1
/4 cup rice vinegar
1
/3 cup fish sauce (nam pla)
1
/2 cup freshly squeezed lime juice (about 3 limes)
2
tablespoons minced garlic (about 6 cloves)
4
jalapeño peppers, seeded and minced
1
/4 cup sugar
1
/2 teaspoon red pepper flakes
Need to make a substitution?
Preparation
Step 1
In a small bowl, whisk together the vinegar, fish sauce, lime juice, 1 tablespoon water, garlic, jalapeños, sugar, and red pepper flakes until the sugar has dissolved.
Make Ahead
Step 2
The dressing will keep, covered, in the refrigerator for up to 7 days.