Thai Dipping Sauce

1/2 cup water
1/2 cup sugar
1 tablespoon peeled and minced fresh ginger
4 tablespoons freshly squeezed lime juice
1 teaspoon rice vinegar or white vinegar
2 teaspoons ?sh sauce (nam pla)
1 fresh hot red or green pepper, preferably Thai, deseeded and ?nely sliced

Bring sugar and water to a boil in a saucepan, stirring to dissolve the sugar. Cool slightly. Mix 1/4 cup (65 ml) of the syrup with the ginger, lime juice, vinegar, ?sh sauce, and chili in a small bowl. Transfer to a small serving bowl. Discard the remaining syrup.

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