Vietnamese dipping sauce

By Julianne Glatz

[
          
            {
              "name": "Air - MedRect Combo - Inline Content 1",
              "component": "11490391",
              "insertPoint": "3",
              "requiredCountToDisplay": "1",
              "parentWrapperClass": "fdn-ads-inline-content-block"
            },{
              "name": "Air - MedRect Combo - Inline Content 2",
              "component": "11490392",
              "insertPoint": "7",
              "requiredCountToDisplay": "5",
              "parentWrapperClass": "fdn-ads-inline-content-block"
            },{
              "name": "Air - MedRect Combo - Inline Content 3",
              "component": "11490393",
              "insertPoint": "12",
              "requiredCountToDisplay": "9",
              "parentWrapperClass": "fdn-ads-inline-content-block"
            }
          
        ]

3 bird chiles OR one Serrano or Jalapeno chile, or more or less to taste
1 tsp. minced garlic
3 T. light brown sugar
2 T. lime juice
4 T. fish sauce
½ c. warm water
1 T. grated carrot, optional

Thinly slice the chiles, using rubber gloves in order to avoid skin contact with the hot peppers. Put the chiles in a jar or bowl with the remaining ingredients and stir or shake until the sugar is dissolved. Check the sauce. You may want to add more fish sauce, lime juice, or sugar or reduce the strength of the sauce with a little additional water. Keeps for several weeks, refrigerated. Makes about 1 c.

Illinois Times has provided readers with independent journalism for almost 50 years, from news and politics to arts and culture.

Your support will help cover the costs of editorial content published each week. Without local news organizations, we would be less informed about the issues that affect our community..

Click here to show your support for community journalism.