Ingredients:  
  • 2 small shallots, peeled and diced
  • 2 to 3 fresh Thai bird’s eye chillies, finely sliced (You can control the chillie heat by removing any amount of the seeds)
  • 5 cm (2-in) piece ginger, peeled and minced
  • 3 Tbs. Light Soy sauce (Alternatives:Bragg Liquid Aminos or low salt Soy sauce)
  • 3 Tbs. squeezed lime juice
  • 6 Tbs. water
  • 5 Tbs. sugar
  • 1 Tbs. chopped fresh coriander or chives for garnish
Method:  
  1. Combine all ingredients, except fresh coriander or chives.
  2. When mixed add the coriander or chives.
This is a delightful option as a full flavoured but light dipping sauce for Vietnamese Rice Paper Rolls. (Gỏi cuốn)



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Chinese Dipping Sauces