Equipment
Mixing bowl
Whisk
or Fork
Citrus juicer*
Cutting board
Chef's knife
* optional
Ingredients
8 servings
Base Liquids and Sweetener
- 120 ml water, warm
- 50 g granulated sugar
- 60 ml fish sauce
- 60 ml lime juice, freshly squeezed
Aromatics
- 2 garlic, finely minced
- 2 bird's eye chiles, thinly sliced
Nutrition (per serving)
31
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 into a clear syrup.
2mLook for: Liquid is completely clear with no visible sugar granules at the bottom
02
Stir the fish sauce and freshly squeezed lime juice into the sugar water. Taste the mixture and adjust the balance if necessary, looking for a harmonious blend of sweet, salty, and sour.
03
Gently fold in the finely minced garlic and sliced bird's eye chiles. Allow the sauce to rest at room temperature for at least 10 minutes before serving so the flavors can properly meld.
10m
Chef's Notes
- For the most vibrant flavor, roll your limes on the counter before juicing to maximize yield, and try to include some of the lime pulp in the final sauce.
- To extract maximum aroma from your garlic and chiles, consider pounding them together in a mortar and pestle rather than mincing them with a knife.
- Fish sauces vary greatly in salinity and sweetness depending on the brand and origin. Always taste your sauce and trust your palate to adjust the water, lime, or sugar as needed to achieve perfect harmony.
Storage
Refrigerator: 2 weeks — Store in an airtight jar. The garlic and chiles may lose some of their vibrancy over time.
