Hong Tran, a chef at Hai San Ba Cuong in Da Nang, Vietnam, uses this garlic- and chile-infused fish sauce to baste Grilled Chile-Glazed Shrimp with Herbs and Rice Noodles, but this all-purpose Vietnamese sauce is also delicious on noodle salads and in lettuce wraps.
Stir together all ingredients in a small bowl until sugar is dissolved. Serve immediately, or cover and chill up to 1 day.
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