Chilli Vinegar Dipping Sauce

Name: Chilli Vinegar Dipping Sauce
Yield: Makes 150 ml
Cuisine: Thai
Ingredients: 100 ml distilled white vinegar; 2 hot red chillies, thinly sliced; 2 teaspoons nam pla (Thai fish sauce); 2 teaspoons nam pla (Thai fish sauce)

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This sauce was on almost every table wherever I ate in Thailand, although you will find a version of it throughout Asia; it is a sharply flavoured condiment that enlivens any dish. particularly enjoy it with stir-fried noodles or rice dishes.

Ingredients

2 hot red chillies, thinly sliced
100 ml distilled white vinegar
2 teaspoons

Asia
Thailand
Condiment
Fish course
Sauce
Gluten-free
Pescatarian
South East Asia

Method

Combine the ingredients in a bowl and leave to stand for 15 minutes to allow the flavours to infuse. The dip will keep for 2 weeks in a sealed container in the fridge.