Vietnamese Dipping Sauce

4 Servings
Fish sauce
Vietnamese
Spicy Fish sauce Vietnamese

3 Thai bird chilies or 1 serrano chili
3 clove lic minced
1 inch ger minced
3 tablespoons ar
2/3 cup warm water
5 tablespoons fresh e juice
5 tablespoons h sauce
2 tablespoons finely shredded rots for garnish (optional)

Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.


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