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Vietnamese Chili Sauce Dip

Ingredients
 

2 dried red chilies
2 cloves garlic
1/2 tsp sugar
2 tbsp fish sauce
1 tbsp vinegar
1 tbsp lemon juice



 
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Preparation
 
Mince chilies and garlic finely and place in a mortar. Mash with the
heel of a cleaver or pestle. Add sugar and stir until it dissolves.
Add fish sauce, vinegar and lemon juice, stirring between each
addition. This makes enough for 2 to 4 people. I almost always
double the recipe just to make sure there s enough. I ve kept it for
long periods of time but unless you freeze it, it s past it s prime
after a few days. This is a basic chili sauce used for a dip for
chicken or whatever.

Variations of this are found in Cambodia, Thailand and other Southeast
Asian countries. You can fiddle with it endlessly. This is a good
starting point. The proportions shown here produce what I consider a
mildly warm dip. I generally use two to six times as many chilies,
depending on their strength and how hot I want it.

Variations: use green serrano chilies instead of dried red ones, lime
juice instead of the lemon juice or palm sugar instead of granulated.
If you make it in a food processor, don t over process. It should
have small chunks of each ingredient rather than being a homogeneous
liquid.

The taste is sour and hot, very puckery. It s great with poached or
steamed chicken, duck or game hens. Much better with basically bland
dishes rather than something like curry which has it s own blend of
spices. Good with Chinese white-cut chicken or Steamed Ginger Chicken
with Black Bean sauce. It s truly addictive and I often serve it
with meals that are not Oriental in origin. Should be good with a
firm- fleshed white fish or boiled shrimp or crab.

Fish sauce is a liquid made with anchovies and salt. It s not really
fishy tasting. Look for it in the oriental section of supermarkets
or at markets catering to Asian clientele. Tiparos is a good brand
made in the Philippines. I prefer Thai or Vietnamese fish sauce, but
they ll probably be harder to find. Chinese fish sauce is NOT a
substitute.

Posted by Stephen Ceideburg Dec 8 1989.

 

 
Servings:
1


 
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