Saturday, February 11, 2012
Vietnamese Chilli and Garlic Sauce
Vietnamese Chilli and Garlic Sauce: (Yes, A recipe from a Vietnamese chef)
1-3 red chillies
1 clove garlic
1/3 cup Fish Sauce
1/3 cup White Sugar
1/4 cup water
Juice of one lime
Deseed and remove membrane of red chillies (I used one because I'm a bit of a fire breather lightweight). Dice finely, then dice the garlic.
Pour fish sauce, white sugar and water into a saucepan over medium heat. Add the chilli and garlic and stir until the sugar dissolves. Squeeze in the juice of half a lime. Taste. If the mixture is too salty, add more lime juice. The mixture should not heat above a simmer. Reduce slightly, but keep the liquid watery.
If you're not sure about using 1/3 cup of fish sauce, you can use a smaller volume, simply add more to taste if desired.
Set aside to cool, and refrigerate before serving with whatever asian delight you have in mind. I used this sauce for fresh spring rolls. Recipe to follow!