Spring Roll Dipping Sauce
Chantha Nguon
4
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Ingredients
2 Tbsp. palm sugar
3 Tbsp. rice vinegar
3 Tbsp. fish sauce
2 cloves garlic, minced
1 Thai red chili, diced
Directions
Stir sugar and vinegar into 1/2 cup warm water until dissolved. Add fish sauce. Adjust vinegar, fish sauce and sugar to taste. Stir in garlic and chili, cover, and refrigerate. Another version replaces the water and vinegar with lime juice. This recipe is from her book, “Slow Noodles.” You can watch videos of her cooking her recipes at slownoodles.com.