Larissa Telfer Dietitian
This is one of my favourite sauces and commonly served as part of vietnamese cuisine. This can be used as a dipping sauce with rice paper rolls or salad dressing.
2 cloves garlic, freshly chopped
1 red chili sliced
1 tsp sugar
2 tablespoons fish sauce
Juice of 1 kumquat OR ¼ lime
4 tablespoons of water
Combine all ingredients adjusting flavours with sugar, water, fish sauce to personal preference.