How do you elevate your dipping fish sauce ? Add pickles. Pickles and herbs will instantly amp up the power of your fish sauce. Does it sound bizarre to you? Try out this recipe right away and I promise you'll fall in love with fish sauce.
- 1 chili (or half a chili, as you like)
- 2 tablespoons of sugar
- 2 tablespoons of fish sauce
- 2 garlic cloves
- 6 tablespoons of water
- 1 and a half tablespoon of apple cider vinegar (or 1 tablespoon of lime juice)
- A small piece of ginger
How to proceed:
Crush the garlic cloves, ginger, chili in sugar (you can use mortar and pestle or just a small bowl with the handle of your biggest knife) to make a paste then add apple cider vinegar and water. Give it a good stir. The fish sauce will be added at the very end so you can adjust the sauce to your liking.
Then comes the fish sauce twist: pickles. The pickles will add tartness and a fresh flavor to your sauce and, of course, a small dose of vitamins. For the pic I used pickled carrot, green papaya and Vietnamese hot mint (persicaria odorata). And voilà! The fish sauce will taste fresh and garlicky and oh! so yummy.
This sauce can be served with different kinds of dishes : boiled meat, grilled fish, boiled/steamed vegetables, spring rolls etc. Next post we will cover the pickles, the fabulous and famous pickled carrot and green papaya. Just remember that the pickles shouldn't overwhelm the original taste of fish sauce, everything must blend in great harmony.
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!