Vietnamese Dressing

Categories: Asian, Condiments, Salads
Yield: 1 servings

3/4 c Fish sauce
2/3 c Rice vinegar
2 sm Hot chili peppers; red,
-seeded
3 tb Garlic; minced
5 1/2 tb Sugar

Finely shred the chili peppers.

Combine all ingredients in a bowl and stir to dissolve the sugar.
Refrigerated in a covered container, the dressing will keep up to a week.

Makes about 1 1/2 cups.

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]

Recipe by: Asian Noodles - Nina Simonds

Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by
MM_Buster v2.0l.

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