Hot and Tangy Dipping Sauce
A Thai and Vietnamese-inspired dipping sauce that is so versatile and easy to make.
Try it with stuffed rice paper rolls, poultry, shrimp, or fish. It improves a bit with
age, so mix it up ahead of time and store in a sealed jar
for two weeks or so.
Cut the stem tip off of the dried chiles and place them in a bowl. Do not remove the seeds. Add tap water to cover. Soak for about 30 minutes, or until the chiles are softened. Chop finely.
Reduce the garlic to a paste using a mortar and pestle. Add the softened chiles. Pound well to blend, then add the vinegar, lime juice, fish sauce, and sugar. Stir well to dissolve the sugar, then adjust the flavors according to your taste. The final product should be a balance between salty, sweet, and sour.
Let the mixture sit for about 15 minutes, allowing the flavors to blend.
Just before serving, add the chopped cilantro.