A versatile dipping sauce, served with Vietnamese Imperial Rolls (Cha Gio), or anything in need of a flavorful burst.
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 1/4 cup cold water
- 2 tablespoons sugar
- 1 tablespoon finely shredded carrots (optional)
- 1 tablespoon rice vinegar
- 1 garlic clove, minced
- 1 Thai chili, minced
Stir the sugar and water together in a bowl until sugar is dissolved. Add remaining ingredients and chill, covered, for a few hours to allow flavors to develop.
Bring to room temperature before serving (about 1 hour).
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