A basic dipping sauce to serve with rice, rolls, noodles and other Thai dishes.
2 chili pepper (red, preferably Thai chiles, thinly sliced)
1⁄2 c vinegar (rice vinegar or distilled white vinegar)
- Combine vinegar and fish sauce.
- Mix sliced chili.
- Allow th dip to stand for at least 15-20 minutes before serving.
This sauce will keep for up to two weeks in the refrigerator, in an airtight container.