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This sauce can be used for dipping veggies, meats, or egg rolls. It’s also great spooned over a bowl of steaming hot pho or other rice noodle soup. For me this sauce IS the flavor of Vietnamese cooking. Enjoy! This can be stored in the fridge for up to two weeks.
Ingredients
- 3 ½ fluid ounces water
- 6 spicy red chile peppers, seeded and minced
- 6 cloves garlic, minced
- ¼ cup fish sauce
- ¼ cup rice vinegar
- ¼ cup white sugar
- ¼ cup lemon juice
Directions
Step 1
Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
Step 2
Stir lemon juice into the cooled liquid.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 36 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium441mg | 19% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber1g | 2% |
| Total Sugars7g | |
| Protein1g | |
| Vitamin C42mg | 211% |
| Calcium10mg | 1% |
| Iron0mg | 2% |
| Potassium118mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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