A very quick versatile Vietnamese dipping sauce that can also be used as a vibrant Asian salad dressing.

This recipe uses basic staple Asian ingredients. Ingredients are listed in “portions” so it can be made in small or large quantities, ie: salad dressing for two, use 1 portion.

1 portion caster sugar
1 portion nước mắm (fish sauce)
1 portion rice wine vinegar (see substitute below)
1.5 – 2 portions water
Fresh red chilli finely chopped (optional)
Fresh garlic finely chopped (optional)

Place all ingredients in a glass jar or bowl and mix gently until sugar is dissolved.

Substitute: Add 1 portion of fresh lime juice instead of rice vinegar when available. Rice wine vinegar is what the restaurants use in Vietnam as a cheap and quick alternative to fresh lime juice – it adds the same sourness and is always going to be in the pantry.

Can be stored in the fridge for 30 days in a sealed jar.