<p>Kim Dao and her husband, Hong Pham, publish the ravenouscouple.com blog, inspired mainly by the Vietnamese cooking of their families. They like to serve this tangy sauce, based on the classic Vietnamese table sauce nuoc mam cham, with a rich, crisply fried appetizer called Firecracker Shrimp--but they thicken it slightly for dipping. For serving with noodle bowls, they recommend skipping the cornstarch step so it's easier to drizzle.</p>

Ginger Fish Sauce

sugar

fish sauce

white vinegar

ginger

garlic

lime juice

Sriracha chili sauce red bird chile or other hot chile

cornstarch (if thickening)

 In a saucepan over medium-high heat, heat 2 cups water, then stir in sugar, fish sauce, and vinegar. Stir to dissolve sugar.

 If not thickening the sauce, let it cool, then stir in ginger, garlic, and lime juice. Add Sriracha and/or chile.

 If thickening the sauce, after sugar dissolves in Step 1, ladle 1/4 cup of mixture into a bowl and stir in cornstarch. Pour back into saucepan and simmer, stirring, until as thick as maple syrup, 1 to 2 minutes. Let cool and add remaining ingredients as in Step 

ginger fish sauce

Total: 25 minutes

Servings: 2

Cost: $9.68 /serving

Author : Kim Dao

Ingredients

Instructions

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