Mai's Light Vietnamese Dipping Sauce
Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California, uses this dipping sauce for her Rice Rolls with Shrimp and Mushrooms.
- Yield: Makes 1 1/4 cups
Source: Martha Stewart Living, December 2001
- 1 cup raw shrimp shells
- 2 cups water
- 3 1/2 tablespoons Asian fish sauce
- 1/4 cup sugar
- 1 teaspoon rice vinegar
- 1 to 2 Thai bird chiles or 1/2 serrano chile, cut into thin rings
Make shrimp broth: Combine shrimp shells and 2 cups water in small pan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain, and set aside to cool.
Measure 1 cup shrimp broth, and place in a bowl. Add fish sauce, sugar, vinegar, and chiles; stir well. The sauce will keep, refrigerated in a covered jar, for up to 2 weeks.