Fish Sauce Vinaigrette Recipe
Everything can be adjusted to taste. I went with a very light hand with the sugar and juice from only half a lime. (Maybe my limes were bigger than normal?) In his cookbook, David Chang says that this version is lighter and sweeter than whatever his Vietnamese chef's mother makes.
Servings: 1 cup
Ingredients
- ¼ cup fish sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- juice of 1 lime, 3-4 tablespoons
- 2 tablespoons sugar
- 2-3 garlic clove minced
- 1 to 3 bird's eye chilies thinly sliced
Instructions
- Combine the fish sauce, water, vinegar, lime juice, sugar, garlic and chilies in a jar.
- This vinaigrette will keep for up to a week in the refrigerator. Supposedly. When you start taking little sips of it straight from the jar with a teaspoon every once in a while, it doesn't last that long.
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