Recipe courtesy award winning author and chef Patricia Wells

Pantry:
Vietnamese Dipping Sauce

3 tablespoon Red Boat 40°N Fish Sauce
3 tablespoons freshly squeezed lime juice
2 tablespoons water
2 tablespoons sugar
1 plump clove garlic, peeled, halved, green germ removed, and minced
1 fresh red bird’s eye chile, minced

In a small jar with a lid, combine all the ingredients. Cover and shake
well to dissolve the sugar. Taste for seasoning. (Store in an airtight
container in the refrigerator for up to 3 days.)

Makes 3/4 cup

Recipe Source:
Adapted from Patricia Wells, Salad as a Meal.

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