The traditional Vietnamese dipping sauce. The red pepper gives colour but can be omitted.
Servings: Serves 6
- 1/4 cup water
- 1 cup sugar
- 1/2 sweet red pepper, stem removed, chopped
- 1 tsp minced garlic
- 1 tsp Asian chili sauce or to taste
- 3 tbsp fish sauce
- 1/4 cup lime juice
- 2 tablespoons finely shredded carrots
Combine water and sugar in a pot. Bring to a boil over high heat stirring until the sugar is dissolved. Boil for 2 minutes or until slightly syrupy. Remove from heat and allow to cool completely.
Place red pepper, garlic and chili sauce with 1/4 cup of sugar syrup in a food processor or blender and purée. Add fish sauce and lime juice. Taste for seasonings, adding more syrup to thin it down if needed. Place carrots in a bowl and add sauce.