60ml (1/4 cup) water
60ml (1/4 cup) fish sauce
2 tablespoons fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon finely chopped palm sugar
1/2 stem lemon grass, pale section only, finely chopped
2 long fresh red chillies, deseeded, finely chopped
1 garlic clove, crushed
Step 1Combine the water, fish sauce, lime juice, vinegar, palm sugar, lemon grass, chilli and garlic in a jug and stir until the sugar dissolves. Serve.
All nutrition values are per serve
Make this recipe up to 3 days ahead. Store in an airtight container in the fridge.
- Author: Sarah Hobbs
- Image credit: William Meppem
- Publication: Australian Good Taste