This recipe appears in:Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots
Reprinted with permission from Vietnamese Home Cooking by Charles Phan, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- 1/2 cup fish sauce
- 1/3 cup sugar
- 1/4 cup distilled white vinegar or freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 to 2 Thai chiles, stemmed and minced
In a small bowl, combine the fish sauce, sugar, vinegar or lemon juice, and 1/2 cup water and stir until the sugar has dissolved. Add the garlic and chiles and stir to combine. Use immediately, or refrigerate for up to 1 week if made with vinegar or up to 2 days if made with lemon juice.