Soy Sauce Dip

By Molly O’Neill

Published April 14, 1998

Total Time
10 minutes
Rating
3(11)
Comments
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Featured in: Vietnam's Cuisine: Echoes of Empire

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Ingredients

Yield:⅔ cup

  • ½ cup soy sauce

  • 2 cloves garlic, minced

  • 2 teaspoons sugar

  • 1 teaspoon freshly ground black pepper

  • 2 red Thai chilies, finely chopped

  • 2 tablespoons finely chopped roasted peanuts

  • 4 teaspoons lime juice

Ingredient Substitution Guide
Nutritional analysis per serving

23 grams carbs; 195 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 5260 milligrams sodium; 13 grams protein; 11 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

  1. Step 1

    Combine all ingredients, and stir until sugar is dissolved. Serve with pancakes.

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3 out of 5
11 user ratings
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