This dip or sauce with very minor variation, is seen extensively throughout Vietnam, Laos, Thailand and Cambodia. It is generally attributed to  Vietnam without malice or contest. The naming of the product has been changed for the various countries.

  • 80 ml (1/3 cup) hot water
  • 80 ml (1/3 cup) sugar (Palm sugar may be used as an alternative with a slight caramel edged flavour.)
  • 60 ml (¼ cup) palm wine vinegar (or other white vinegar)
  • 60 ml  (¼ cup) Fish Sauce
  • ½ tsp hot chillie sauce ( eg Sri Racha or home-made)
  • 1 chopped green onion
  • 1 garlic clove, chopped.
  • ½ tsp fried shallots
  • ¼ cup toasted fractured peanuts
  • 1 tsp Olive oil.
  1. In a medium sized bowl mix hot water with sugar until dissolved. Allow to cool.
  2. Add the vinegar, chillies, fish sauce, green onion, chopped garlic and fried shallot. Mix and allow to stand for 5 minutes.
  3. Stir again and add the chopped roasted  peanuts.
This sauce can be modified after making to soften or alter the acidity of the sauce. Adding  water  or adding lime juice works well for these purposes