- 4 tsp white sugar
- 1/2 cup warm water
- 1/4 cup fish sauce
- 2 kumquat (or 1 lime)
- 2 chillis, chopped finely
- 1 small clove garlic, crushed
- sliced carrot, optional
Dissolve sugar in warm water and let cool a little. Add fish sauce, kumquat or lime and adjust to taste.
Add garlic and chilli (and sliced carrot if using) last so they float on top.
When you are ready to make a fresh batch, keep a little of the existing batch and add this to the new batch to enhance the flavour.
This dipping fish sauce is used with many, many different dishes.
Note: this recipe was demonstrated in Van's class 'Vietnamese Street Food', April 2019. It is reproduced with permission from Van Le-Hugh.
Image is indicative only and does not reflect the exact ingredients in this recipe.
- Brought to you by
- Van Le-Hugh, culinary teacher of Blue Chilli Kitchen