This traditional sauce appears on the table at most Vietnamese meals. Add a small handful of shredded carrots and you have a vegetable relish.
Makes ½ cup
1Tablespoon chopped garlic
2 Tablespoons sugar
½ teaspoon chili-garlic sauce or finely chopped hot red chilies or 1 teaspoon dried red chili flakes (recommend using the chili-garlic sauce, found in an Asian market or Asian section of grocery stores)
3 Tablespoons fish sauce
3 Tablespoons water
2 Tablespoons freshly squeezed lime juice
Combine the garlic, sugar and chili paste in bowl of a mortar and mash to a paste. (Or combine them on a cutting board and mash to a coarse paste with a fork and the back of a spoon).
Scrape the paste into a small bowl and stir in the fish sauce, water and lime juice. Transfer to small serving bowls for dipping. Or transfer to a jar, cover and refrigerate for up to 1 week.
From: Quick and Easy Vietnamese, 75 Everyday Recipes by Nancy McDermott
Submitted by Carole