Fish Sauce Vinaigrette

Post date: 03 Jan 2018

From David Chang and Peter Meehan in the Momofuku Cookbook.

• 1/2 cup fish sauce
• 1/4 cup water
• 2 tbsp rice wine vinegar
• 1 lime, juiced
• 1/4 cup sugar
• 1 garlic clove, minced
• 1 to 3 red bird’s-eye chiles, sliced

Some reminders:

• Don’t forget to wear gloves while handling the bird chilis!
• In a pinch, apple cider vinegar can be used instead.

-Buro