Thai Table Hot Saucehot sauce 1/4 cup thai fish sauce (squid brand 1 is good) 1/8 cup unseasoned rice wine vinegar 1 (optional) 1/8 cup water 6 thai bird chiles or 2 1 serranos - more to taste 1 juice of 1 lime 1 teaspoon sugar or honey - more to 1 taste An hour or two before you plan to serve the sauce, thinly slice the chiles and mix them in with the other stuff. Serve chilled or at room temp. Note: finely minced ginger and/or garlic can be added to either of these with good results, but I like the simple versions because you can taste each element, as well as the harmony of the whole. Another note: I'm not sure there's any, or much, difference between Viet and Thai fish sauces. I pretty much stick with the Squid Brand, since that's what I have a huge bottle of. Our first bottle lasted years, but this one's going down faster. |
