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Cooking Vietnam Cusine

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VIETNAM CUSINE RECIPES

CHILLI AND LIME SAUCE

(Vietnamese style)

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Ingredients: (makes 100 ml)

80 ml fish sauce
10 ml lime juice (or 1/2 lime)
chili to taste -10 ml sour vinegar
2 cloves garlic

Preparation:

Remove stem and seeds of chili and cut lengthwise in half.
Peel garlic, set aside for 10 minutes, then finely chop along with chili and soak both in vinegar for at least 15 minutes.
Slowly add fish sauce to the vinegar mixture, stirring gently. Before serving, add lime juice and stir well. The final sauce should have appetizing bits of white garlic and red chili floating in it.

Use:

This is used as dipping sauce for boiled vegetables, and boiled, grilled, or fried meat and fish.
This is a typical dipping sauce for Northern dishes, being not too salty, slightly spicy, and tinged with lime fragrance.





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