Vietnamese Chili Dip

By Vicki Liley, Author, Asian Appetizers

Serve as a dipping sauce for most Asian dishes.

Makes 1⁄2 cup (125 ml)

6 tablespoons fish sauce
2 teaspoons granulated sugar
1 tablespoon rice vinegar
2 finger-length red chili peppers,
deseeded and finely chopped
1 finger-length green chili pepper, deseeded and finely chopped

Combine all the ingredients together in a small bowl and stir until the sugar is dissolved. Cover and let stand for 1 hour. Store in an airtight container in the refrigerator for up to 7 days.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.