A kind of nuoc cham - the Vietnamese dipping sauce .... (aside - and I REALLY must visit Vietnam one day soon!).
I like to make just a little fresh but you could make more and keep it in an airtight jar in the fridge for a week or so.
For this amount - which is going to be perfect for lunch - I used:
1 juicy lime
1 tablespoon fish sauce
1 birds eye chilli, finely chopped (I’d wanted red but only had green so green it is)
1 small cloves of garlic, peeled and minced
2 teaspoons sugar
1/2 teaspoon Sri Racha sauce
Combine and stir to dissolve the sugar and then taste taste taste to see if it needs more lime or more fish sauce or a little more sugar.
Trust your own palate and what tastes good to you - this is lovely and tangy and hot and sour and a little sweet too.
