Vietnam-Stir-Fried Charred Eggplant With Spicy Sweet-Sour Sauce - ..FISH SAUCE

[Guest guest]

Here is the fish sauce replacement I use,

Ryan

 

Vietnamese Sauce (nuoc cham chay)

 

3 to 4 tsps. lime or lemon juice (start with the smaller amount & adjust to

taste; in a pinch, vinegar can be used instead)

4 tsps. wheat-free tamari or soy sauce

3 tsps. sugar

6 tsps. water

Dollop (about a tsp) of chili-garlic paste, to taste OR a clove of minced garlic

plus minced serrano pepper, to taste

finely shredded or julienned carrot for garnish (optional)

 

Stir the first four ingredients together in a small bowl or shake in a jar until

all the sugar has dissolved. Stir in the chili-garlic paste. If using fresh

garlic and serranos, I add an extra splash of lime juice or vinegar to balance

the flavors. Add the shredded carrots, and serve in individual bowls for

dipping.