This recipe comes to us from the kitchen of Van Le-Hugh, culinary teacher of Blue Chilli Kitchen and regular participant at the Neff Market Kitchen Cooking School.
Ingredients
- 4 tsp white sugar
- 1/2 cup warm water
- 1/4 cup fish sauce
- 2 kumquat (or 1 lime)
- 2 chillis, chopped finely
- 1 small clove garlic, crushed
- sliced carrot, optional
Method
Dissolve sugar in warm water and let cool a little. Add fish sauce, kumquat/lime and adjust to taste.
Add garlic and chilli (and sliced carrot if using) last so they float on top.
When you are ready to make a fresh batch, keep a little of the existing batch and add this to new batch to enhance flavour.
This dipping fish sauce is used with many, many different dishes.
Notes: This recipe was demonstrated in Van’s class “Vietnamese Street Food”, April 2019. It is reproduced with permission from Van Le-Hugh.
Image is indicative only and does not reflect the exact ingredients in this recipe.
