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.
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.
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