Directions:
- Place the coriander, peppercorns, and star anise in a 1 qt saucepan and toast over medium heat, stirring often, until dark and very fragrant, 2-3 minutes.
- Add the sugar and chilies and cook until melted and lightly carmelized, about 2 minutes.
- Carefully and gradually add the water, and bring it to a boil over high heat.
- Stir until the caramel has dissolved. Remove from heat.
- Place the rice vinegar, lime juice, lime leaves, ginger, sesame oil, and fish sauce in a bowl, and whisk to combine.
- Pour the sugar syrup into the bowl, stir to combine and cover.Leave at room temperature at least 12 hours, preferably overnight.
- Then strain and discard the solids.Transfer the sauce to a continer, cover and refrigerate up to 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 26.42 Kcal (111 kJ) | ||
| Calories from fat | 11.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Sodium | 476.09mg | 20% | |
| Potassium | 35.15mg | 1% | |
| Total Carbs | 3.93g | 1% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 74.4 Kcal (311 kJ) | ||
| Calories from fat | 31.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 2% | |
|---|---|---|---|
| Sodium | 1340.42mg | 20% | |
| Potassium | 98.97mg | 1% | |
| Total Carbs | 11.06g | 1% | |
| Sugars | 8.15g | 12% | |
| Dietary Fiber | 0.52g | 1% | |
| Protein | 1g | 1% | |
| Vitamin C | 9mg | 5% | |
| Iron | 0.4mg | 1% | |
| Calcium | 21.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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