Chili and vinegar dipping sauce

Description

A basic dipping sauce to serve with rice, rolls, noodles and other Thai dishes.

Ingredients

2 chili pepper (red, preferably Thai chiles, thinly sliced)
1⁄2 c vinegar (rice vinegar or distilled white vinegar)

Instructions

  1. Combine vinegar and fish sauce.
  2. Mix sliced chili.
  3. Allow th dip to stand for at least 15-20 minutes before serving.

Notes

This sauce will keep for up to two weeks in the refrigerator, in an airtight container.

If you do not have nam pla (Thai fish sauce) substitute with the same amount of home made fish sauce or vegetarian fish sauce.

Yield
1 cup
Preparation time
5
Cooking time
0
Total time
5 minutes