3 tbsp fish sauce
Duration
5 min
Level
3 tbsp white vinegar
2 tbsp sugar
125 ml water
2 garlic cloves, chopped
1 red bird’s eye chilli, thinly sliced
2 tbsp lime juice
In a small saucepan over medium heat, combine fish sauce, vinegar, sugar, and water. Stir well and cook gently just until sugar dissolves and liquid is warm—but do not boil.
Remove from heat. Once cool, stir in chopped garlic, sliced chilli, and lime juice. Serve immediately or store in a jar.
Remove chilli seeds or use a milder chilli for less heat.
Make a double batch—it keeps well and goes with everything from grilled prawns to noodle salads.
Small saucepan
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