This flavorful dip is used to accompany numerous Vietnamese dishes, including Vegetarian Garden Rolls and Cha Gio Imperial Rolls (Vietnamese Spring Rolls).
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 level tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 cup chopped red onion
- 1/2 cup coconut milk
- 1/2 cup warm water
- 1/3 cup granulated sugar
- 1/2 cup lemon juice
- 4 tablespoons shredded carrot (about 1 carrot)
- 1/2 cup fish sauce
- 1 tablespoon cayenne pepper flakes, or to taste
Preparation:
Heat the olive oil in a heavy frying pan over medium heat. Add the chopped garlic and onion. Cook until the garlic is browned and the onion is soft and translucent (5 to 7 minutes).
Add the the coconut milk, warm water and sugar. Bring to a boil, stirring to dissolve the sugar. Stir in the lemon juice, shredded carrot, fish sauce and cayenne pepper. Turn down the heat and gently simmer, stirring occasionally, for 5 minutes or until the flavors have blended. Cover and refrigerate for at least 1 hour before serving.
Add the the coconut milk, warm water and sugar. Bring to a boil, stirring to dissolve the sugar. Stir in the lemon juice, shredded carrot, fish sauce and cayenne pepper. Turn down the heat and gently simmer, stirring occasionally, for 5 minutes or until the flavors have blended. Cover and refrigerate for at least 1 hour before serving.
