This lovely Vietnamese dipping sauce is exellent for spring rolls, rice noodles suhsi and much more!
Quick to make, takes a few minutes, and will last 4-5 days in the fridge.
Makes 2.5 dl sauce (1 cup)
Ingredients
-
1.2 dl Soy sauce (½ cup) -
1.2 dl preboiled water (½ cup) -
1 tablespoon soy sauce -
3-4 Garlic cloves -
1 big red chili -
1 thumb of ginger -
4 tablespoons granulated sugar -
Juice of 1 lime -
Few teaspoons of sesame seeds
What you will need
- Cutting board and knife
- 1 mortar and pestle
- 1 bowl
- 1 spoon to tir
Instructions
- Roughly chop the garlic, chili and ginger and transfer to a mortar with the limejuice and a bit of the sugar. Grind to a paste like texture. It's okay if theres still small chunks, it only makes the sauce better.
- Transfer the paste to a bowl and add the soy sauce, water, sugar and the sesame seeds, stir and its ready to serve.
- If you dont have a mortar, you can finely grate the ginger and garlic, finely chop the chili and add to the sauce and mix, and its ready to serve.
Enjoy !
