Pleasantly pungent with a touch of heat, this classic spring roll sauce also works well with the chicken satés.
Recipe information
Total Time
3 1/4 hr
Yield
Makes about 1 cup
Ingredients
1
tablespoon sugar
1
/4 cup warm water
1
/4 cup Asian fish sauce, preferably nuoc mam
2
tablespoons rice vinegar (not seasoned)
3
tablespoons fresh lime juice
1
garlic clove, minced
1
fresh Thai chile (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise
Need to make a substitution?
Preparation
Stir together sugar and water in a bowl until sugar is dissolved. Stir in remaining ingredients and chill, covered, at least 2 hours to allow flavors to develop. Bring to room temperature before serving (this will take about 1 hour).