Equipment
Mixing bowl
Whisk
or Fork
Chef's knife
Cutting board
Citrus juicer*
* optional
Ingredients
8 servings
Liquid Base
- 120 ml water, warm
- 50 g white granulated sugar
- 60 ml fish sauce
- 60 ml lime juice, freshly squeezed
Aromatics
- 3 garlic, finely minced
- 2 bird's eye chili, finely minced
Nutrition (per serving)
32
Calories
1g
Protein
8g
Carbs
0g
Fat
0g
Fiber
7g
Sugar
590mg
Sodium
Method
01
In a mixing bowl, combine the warm water and granulated sugar. Whisk vigorously until the sugar is completely dissolved.
2mLook for: Liquid is completely clear with no sugar granules visible at the bottom
02
Add the fish sauce and freshly squeezed lime juice to the sugar water. Whisk briefly to combine, then taste the mixture. It should be boldly sweet, savory, and tart. Adjust with a few more drops of fish sauce or lime juice if needed.
1m
03
Add the finely minced garlic and bird's eye chili to the liquid. Let the sauce rest at room temperature for 15 minutes before serving to allow the aromatics to infuse the liquid.
15mLook for: Garlic and chili pieces should ideally float near the surface
Chef's Notes
- High-quality fish sauce makes a significant difference in raw applications. Look for bottles indicating 40 degrees N or higher, which signifies a higher protein content and a cleaner, more complex umami profile.
- Rolling the limes firmly on your cutting board before juicing breaks down the internal cell walls and dramatically increases your juice yield.
- For the most pristine presentation, mince the garlic and chilies by hand with a very sharp knife. Using a garlic press bruises the alliums, releases bitter sulfur compounds, and causes the garlic to sink rather than float attractively on the surface.
Storage
Refrigerator: 2 weeks — Garlic and chili flavors will intensify over time. The chilies may lose their bright color.
Freezer: 3 months — Freeze in ice cube trays for easy portioning.
