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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 1 |
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Pleasantly pungent with a touch of heat, this classic spring roll sauce also works well with the chicken satés. Ingredients:
1 tablespoon sugar |
1/4 cup warm water |
1/4 cup asian fish sauce, preferably nuoc mam |
2 tablespoons rice vinegar (not seasoned) |
3 tablespoons fresh lime juice |
1 garlic clove, minced |
1 fresh thai chile (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise |
Directions:
1. Stir together sugar and water in a bowl until sugar is dissolved. Stir in remaining ingredients and chill, covered, at least 2 hours to allow flavors to develop. Bring to room temperature before serving (this will take about 1 hour).
2. Cooks' note: Sauce can be chilled up to 3 days.
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