Sweet and savoury sauce & dip

This sweet and sour sauce is the perfect accompaniment to a number of Vietnamese dishes: Goi Cuon (aka summer rolls), Cha Gio (fried spring rolls), Banh Xeo (savoury crepe), Bo Bun (vermicelli salad), etc.

Makes: 1/4 cup | Time: 5 min, recommend making night before

Ingredients

• 1 tbsp sugar
• 1 tbsp fish sauce
• 1 tbsp rice vinegar (you can also use white wine vinegar or lime juice)
• 1 to 2 tbsp water (adjust to preference, I personally like my sauce punchy and find 1 tbsp to be enough)
• 1 garlic clove
• Chili flakes (to taste)

Method

1. Mix the sugar, fish sauce, vinegar and water together. If making ahead the sugar will dissolve overnight, otherwise heat briefly to dissolve the sugar.
2. With the back of a knife or rolling pin crush the garlic clove and add to the mix (off the heat).
3. Add chili flakes to taste (I add about 1/2 tsp which is on the milder side).
4. If you can, rest overnight for the flavours to infuse.
5. Enjoy with your favourite Vietnamese dishes!