Time 1h10m Yield 10 Number Of Ingredients 7 Steps:
Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour. Stir lemon juice into the cooled liquid.
Time 5m Yield 4 Number Of Ingredients 6 Steps:
Mix lime juice, fish sauce, sugar, water, red chile pepper, and garlic together in a bowl.
Time 15m Yield 20 Number Of Ingredients 8 Steps:
Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.
Time 5m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Will keep short periods if refrigerated. Serve: Used on vegetables, meats and fish by the Vietnamese.
Time 15m Yield 1 1/2 cups Number Of Ingredients 6 Steps:
Mash peppers, garlic and sugar into a paste, using mortar and pestle. Add the fish sauce, lime juice and water. Blend well. Seal and refrigerate.
Time 5m Yield 6 Number Of Ingredients 6 Steps:
In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.
Time 10m Yield 1 Cup Number Of Ingredients 9 Steps:
Peel carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips. In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well.
Time 15m Yield 10 serving(s) Number Of Ingredients 7 Steps:
In a large bowl, combine lime juice, garlic and white vinegar. Allow the 3 ingredients to sit and marry for at least 10 minutes. Add in water, fish sauce, sugar and chili sauce. Mix well, adding either more sugar or water to adjust the taste. This can be used immediately, but is definitely more flavorful when refrigerated overnight, and much much tastier once it’s been in the fridge for a week.
Time 10m Yield 1 cup, 12 serving(s) Number Of Ingredients 9 Steps:
In a small bowl, combine the hot water and grated palm sugar (be sure to pack the grated sugar into the tablespoon so you have enough sweetening). Stir until sugar dissolves. Add remaining ingredients and stir well.
Time 5m Yield About 3/4 cup Number Of Ingredients 5 Steps:
In a small bowl, whisk the sugar into 1/4 cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine. Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.
Time 10m Yield 1 cup (for 20 rolls) Number Of Ingredients 6 Steps:
Soak red peppers or chili flakes in the juice for 2 minutes. Add the fish sauce, sugar and garlic, and stir to dissolve the sugar. Pour into a serving bowl, and add the shredded carrots.
Yield Makes about 1 cup Number Of Ingredients 5 Steps:
In a small bowl, combine the lime juice, fish sauce, rice-wine vinegar, sugar, and chile. Transfer to a serving bowl.
