Patricia Wells' Vietnamese Dipping Sauce

Ingredients

makes 3/4 cup

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

Preparation

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.)

Adapted from Patricia Wells' Salad as a Meal