Chili Garlic Fish Sauce Dipping Sauce
A back-to-basic fish sauce recipe that can be paired with almost every vinaigrette base Asian style salad, and every type of spring roll.
- 3 oz fish sauce 33N (see notes above)
- 6 oz warm water
- 3 oz granulated sugar
- 1.5 oz lime juice
- 2 bulb garlic smashed or finely minced (keep the juice)
- 3 Thai chili finely minced
In a small mixing bowl, mix all ingredients together (except garlic and chili) and whisk until everything is combined.
Add garlic and its juice (if any) and chili afterward.
Store in an airtight container in the fridge for up to one week.
If you're using 40N fish sauce, reduce 25% the amount of fish sauce. It means only use 2.25 oz of fish sauce instead.