This is the sauce you need when you make the wonderful Ho Mok Pla. However, it will go equally well as a dipping sauce with Fresh spring rolls, (yet to appear on here) or use as a salad dressing or noodle dressing. SO full of flavour, you will be transported to Vietnam instantly!
If you wish to keep this sauce for longer than a few days, we suggest straining it within a few hours of making to prevent the garlic and chilli from becoming too intense.
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- 60 g fish sauce
- 60 g rice wine vinegar
- 35 g sugar
- 125 g water
- 2 cloves garlic, peeled
- 1 birdseye chilli, deseeded and roughly chopped
- 40 g fresh lime juice (approx 1 lime)
Put fish sauce, rice vinegar, sugar and water into the mixing bowl and cook 4 min/100°C/speed 2/MC off. Set aside in a separate bowl and allow to cool for 10 minutes.
Mince garlic and chilli 3 sec/speed 7, scrape down sides of the bowl and repeat.
Return the fish sauce mixture to the mixing bowl along with the lime juice and combine 10 sec/speed 3.
Allow to cool completely and store in a glass bottle/jar in the refrigerator.