Growing up I did not have broad food horizons. I would eat Pb&J, butter noodles, or cheese and crackers. Not even kidding. Lasagna was pushing it for me. I was the kid that ordered french fries at the Mexican restaurant.
You get the idea. Exotic food was unimaginable for me, but then I discovered the Vietnamese restaurant near my house and it changed my life. Everything there was delicious, and they mixed so many foods together and I didn't die! What makes everything Vietnamese so delicious is the marvelous sauces, and aromatic fresh herbs. This chili lime sauce is a standard sauce that goes with anything from shrimp spring rolls, to green papaya salad, to char-grilled chicken and vermicelli.
- 1/2 cup water
- 3 Tbs fresh lime juice (approx 1 lime)
- 2 1/2 Tbs fish sauce
- 2 Tbs sugar
- 1 clove garlic, minced
- 1-2 Thai chilies, minced
- Mix everything together, taste and add sugar or fish sauce accordingly.
Notes:
- Fish sauce makes a big difference in this sauce. I have tried both Squid brand and Three Crabs- and while twice the price at around $5/bottle Three Crabs is far better.
- Fish sauce has a long shelf life, so it is worth the investment. It keeps at least 6 months and I have had my bottle nearly a year and it is still satisfactory. Keep in in a cool dark place, but do NOT refrigerate it. Refrigeration can cause crystallization of the... 'fish essence' (we'll call it...)
Yields 3/4 cup.
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