Equipment
- bowl
Ingredients
- 6 tbsp. warm water
- 4 tbsp. sugar
- 6 tbsp. fish sauce
- 1 lime, halved
- 3 cloves garlic, minced
- 1 bird's eye chili pepper, thinly sliced
Serve with:
Serve with any Omsom Vietnamese Lemongrass BBQ dish!
Instructions
Pro tip: This recipe makes more than enough for the lemongrass. The leftover sauce keeps well in the fridge and can be used to liven up lots of dishes!
- Put sugar and water into a bowl, then mix until sugar is completely dissolved.
- Add fish sauce and stir.
- Squeeze lime juice and scrape pulp into this mixture. (Pro tip: Use a fork to scrape out the flavorful pulp, but not the bitter membrane.)
- Add garlic and chilis to taste. Enjoy! You'll see the chopped garlic, chilis, and even some lime pulp floating. This means you did it right!
