I always have this sauce in my fridge – it's the classic dipping sauce for Thai spring rolls (po piah) but it's great with any fried entree. It keeps well in the fridge for a few weeks.
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Nuoc Cham Vietnamese Dipping Sauce: for fried and fresh spring rolls Bo Bun – precise dosages
1 bird's eye pepper finely chopped
1 clove garlic finely chopped
Combine sugar water vinegar salt garlic and chili in a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes.
