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.

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Ingredients

Directions

  • 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.

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  • 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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