This week, we'll offer a few exotic and not-too-hard-to-prepare Asian recipes. This one comes from the book "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" by Jeffrey Alford and Naomi Duguid.
1/4 cup fresh lime juice
1/4 cup Vietnamese or Thai fish sauce
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1/4 cup water
2 teaspoons rice or cider vinegar
1 tablespoon sugar
1 small clove garlic, minced
1 bird chili or jalapeno, minced
Several shreds of carrot (optional)
Combine ingredients in a bowl; stir to dissolve the sugar. Serve in one or more condiment bowls. Store in a tightly sealed glass container in the refrigerator for up to 3 days.
Makes more than 3/4 cup sauce.