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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Sauce (209g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 16 (18%)|
|Amt Per Serving||% DV|
|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 %|
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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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