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