You know that sauce that comes with your spring rolls or vermicelli bowl at the Vietnamese restaurant? Well this is my version of it. Salty, sweet, spicy and just straight up umami. One of my favourite ways to use it is to baste chicken wings before baking then serve with some more for dipping or drizzling. Use it as you see fit. Just see that you make some soon.
Time: 5 minutes
50g fish sauce
25g fresh lime juice
25g rice vinegar
1 clove garlic – minced or grated
1 red Thai chili – seeded and finely chopped
Place all ingredients in a small mason jar. Cover the jar and shake to combine.
Use immediately or refrigerate.