Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

Nước Chấm (Spring Roll Sauce)

Recipe from: Keo's Thai Cuisine, Revised by Keo Sananikone
Servings: 1 cup

¼ cup sugar
½ cup water
½ cup red wine vinegar
1 tablespoon nước mắm (fish sauce), 1 or 2 tablespoons
2 teaspoons ground chili peppers, 2 or 3 teaspoons
½ carrot or daikon, shredded
¼ cup peanuts, chopped

Combine sugar and water in a saucepan; bring to a boil. Reduce heat and simmer 10 minutes, or until sugar dissolves. Remove from heat. Stir in red wine vinegar, fish sauce and chilies. Chill. Stir in carrot and top with peanuts just before serving.

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