John Myers
Ingredients for 4 servings:
- 1 tbsp sugar
- 2 cloves garlic, more if needed
- 1 chili pepper(s) (Thai), red, stemmed
- 3 tbsp sugar
- 250 ml water, warm
- 4 tbsp oyster sauce, Asian
- 2 tbsp lime juice or lemon juice
- 2 tbsp rice vinegar, white, if needed
- 1 chili pepper(s) (Thai), red, destemmed, cut into rings
- 1 handful of carrot(s), cut into julienne strips
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Classic Vietnamese sauce – ideal with spring rolls… and much more
A classic Vietnamese side dish that balances sweet, spicy, and sour flavors. Pile the first three ingredients together on a cutting board and roughly chop everything with a sharp knife. Push the mixture together with the wide side of the knife until a coarse paste forms. Transfer the paste to a small bowl. Add the 3 tablespoons of sugar and 250 ml of warm water. Stir until all the sugar has dissolved (about 1 minute). Add the oyster sauce, lime juice, rice vinegar (if desired), and the second Thai red chili, sliced into rings. Mix everything well. Finally, stir in the carrot strips. Let the sauce stand for at least 30 minutes to allow all the flavors to blend. Stir well before serving. The sauce will keep in the refrigerator for about 2-3 weeks. A must with spring rolls, but also good with grilled meat.
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