Peanut Chile Dipping Sauce

Name: Peanut Chile Dipping Sauce
Yield: Makes About 1¼ Cups
Cuisine: Vietnam
Ingredients: 1 piece of carrot (2 inches), peeled; ¼ cup fresh lemon or lime juice, or more to taste; 2 tablespoons rice vinegar or distilled white vinegar; 2 tablespoons rice vinegar or distilled white vinegar; 1 or 2 jalapeño or serrano peppers, seeded and thinly sliced (for a hotter sauce, leave the seeds in); 2 cloves garlic, coarsely chopped; 2 tablespoons sugar, or more to taste; ¼ cup Asian fish sauce, or more to taste; ¼ cup fresh lemon or lime juice, or more to taste; 3 tablespoons chopped dry-roasted peanuts; 1 or 2 jalapeño or serrano peppers, seeded and thinly sliced (for a hotter sauce, leave the seeds in)

Vietnam

Preparation info

Makes About
1¼ Cups

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Here’s a simple tasty dipping sauce modeled on Vietnamese nuoc cham. The peanuts add a characteristic Southeast Asian sweetness.

Ingredients

1 piece of carrot (2 inches), peeled
2 cloves garli

Asia
Vietnam
Sauce
Spicy
Gluten-free
Southeast Asia

Method

Slice the carrot lengthwise with a vegetable peeler and pile the slices on top of one another, then, using a sharp slender knife, slice the carrot lengthwise into the thinnest imaginable strips.
Combine the garlic and sugar in a mortar and pound to a fine paste with a pestle. Or mash them in the bottom of a bowl with the back of a wooden spoon. Stir i