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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 60 Grams fish sauce
- 60 Grams rice wine vinegar
- 35 Grams sugar
- 125 Grams water
- 2 cloves garlic, peeled
- 1 birdseye chilli, deseeded and roughly chopped
- 40 Grams 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.