Pleasantly pungent with a touch of heat, this classic spring roll sauce also works well with the chicken satés.
Cooks' note:
Sauce can be chilled up to 3 days.
Recipe information
Total Time
3 1/4 hr
Yield
Makes about 1 cup
Ingredients
1 tablespoon sugar
1/4 cup warm water
1/4 cup Asian fish sauce, preferably nuoc mam
2 tablespoons rice vinegar (not seasoned)
3 tablespoons fresh lime juice
1 garlic clove, minced
1 fresh Thai chile (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise
Preparation
Stir together sugar and water in a bowl until sugar is dissolved. Stir in remaining ingredients and chill, covered, at least 2 hours to allow flavors to develop. Bring to room temperature before serving (this will take about 1 hour).
