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Ingredients
½ cup rice vinegar
2 tablespoons sugar
¼ cup water
¼ cup Asian fish sauce (nam pla)
¼ cup fresh lime juice
2 tablespoons finely minced lemongrass bulb
1 makrut lime leaf, shredded fine (optional; sold in Asian markets)
2 teaspoons minced fresh coriander leaves
1 teaspoon minced scallion
2 tiny Thai red "bird" chilies, or other fresh red chilies, sliced (or to taste)
Nutritional analysis per serving (8 servings)
5 grams carbs; 26 calories; 708 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
- Step 2
Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
- Step 3
Stir in the cilantro, scallions and chilies to taste.
Serve as a dipping sauce for spring rolls or seafood, as a sauce for grilled or poached fish or as marinade. It also makes a delicious seasoning for chicken broth, cold noodles with seafood, or rice salads.
Private Notes