This dipping sauce is from Southern Vietnam.
Combine all ingredients incorporating the sugar. (I store mine in the refrigerator and usually wait a couple hours before first use, in order for the ingredients to meld.)
Optional: After mincing the garlic and chile, lightly smash them down with a pestle on the cutting board.
(The best fish sauce for dipping is the expensive bottle with three crabs on it. The cheaper bottles of fish sauce (under $2, e.g. Squid brand) are for cooking not dipping sauces.)
Note: The minced fresh chile should have a decent amount of heat and can be thai, serrano, habanero, jalapeno or whatever you have on hand--Thai chiles are preferable.
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Serving Size: 1 Sauce (209g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 91 | ||
Calories from Fat: 16 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 10143.1mg | 350 % | |
Potassium 458.8mg | 12 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 9.8g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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