This simple dipping sauce from chef James Syhabout is a mix of pungent fish sauce, chiles and shallot. It’s great with green mango, as well as ripe mango and pineapple. Slideshow: More Party Dip Recipes 

James Syhabout
November 2015

Gallery

© Con Poulos

Recipe Summary

total:
35 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, toast the rice over moderate heat, shaking the pan frequently, until lightly browned and fragrant, about 10 minutes. Let cool slightly, then transfer to a spice grinder and coarsely grind. Sift to remove any big pieces; you should have 1 tablespoon.

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  • Wipe out the skillet. Add the dried chiles and toast over moderate heat until browned in spots, about 3 minutes. Transfer to the spice grinder and grind to a coarse powder; some seeds will remain.

  • In a medium bowl, stir the fish sauce with the sugar until the sugar dissolves. Stir in the shallot, fresh chile and toasted rice powder. Add the dried chile powder, 1 teaspoon at a time, checking the heat as you go. Let the dipping sauce stand for 20 minutes. Transfer to a small bowl and serve with the mangoes and lime wedges.