Denne klassiske, vietnamesiske dip er rigtig god. Lime, sukker og soya bringer fiskesovsens fine umami-smag frem, uden at det hele smager af havnekaj i august. Jeg bruger den ofte til at hælde over nudelsalat, men den er også rigtig god til vietnamesiske forårsruller og andre stegte asiatiske ting.

 

Ca. 1 dl

 

Du skal bruge
½ rød almindelig chili
½ fed hvidløg
1 spsk soyasovs
1 spsk fiskesovs
1 spsk palme- eller rørsukker
1 spsk limesaft
3 spsk koldt vand

Sådan gør du
Chili og hvidløg hakkes fint – hvis du ønsker en mildere dipsovs, så fjern kerner og frøstokke fra chili’en inden. Alle øvrige ingredienser røres sammen, chili og hvidløg kommes i og dipsovsen trækker 10 minutter inden servering.

 

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