- 1/4 cup Vietnamese fish sauce (nuoc mam)
- 1/4 cup water
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons sugar
- 4 garlic cloves, finely diced
- 4 serrano or Thai chiles, thinly sliced
- 3 small shallots, finely chopped
- Combine all the ingredients in a small bowl and let stand for 30 minutes.
Serve WithSaigon Crêpes with Shrimp, Bacon and Scallions.