You probably read one of my recent posts on the Thai dipping sauce. That sauce packs a punch in flavor town with loads of fish sauce, lime, garlic, and Thai chiles, but there is another sauce that I make quiet a bit as well. Many might consider this similar to nuoc cham, a Vietnamese dipping sauce, however it does have a slight variation.
This Asian dipping sauce does use fish sauce, nor lime, believe it or not, but it has this sweet heat that just keeps you wanting more.
Let’s get started.
Ingredients: [Print this Recipe]
- 2 cloves of garlic, minced (more to your liking)
- 1 Thai bird chile, thinly sliced (more to your liking)
- 4 tbsp white vinegar
- 4 tbsp granulated sugar
- 6 tbsp water
Does it get any simpler than that? Add everything to a large skillet or saucepan, and bring to a boil, stirring from time to time. You want all of the sugar to dissolve. Once dissolved, remove it from the burner, and set it aside to cool. The sauce will have reduced a bit as well.
To serve, simply add a bit to a small bowl, and spoon on top of lettuce wraps, grilled meats, egg rolls, or whatever else you so desire. The possibilities endless on this one as it is that good. Would I recommend drizzling it on a bowl of cereal, probably not.
I hope you enjoy.