House prep · Syrup

Nước Chấm Syrup (1:1)

Yield

About 1.5 cups

Shelf life

1 week

Storage

Refrigerated

Ingredients

• 3 tbsp fish sauce
• 3 tbsp lime juice
• 3 tbsp warm water
• 2 tbsp sugar
• 1 garlic clove, minced
• 1 Thai bird's eye chile, chopped
• 250 g sugar and 250 ml water, for the syrup

Method

1. 1Stir the fish sauce, lime, warm water, two tablespoons of sugar, garlic and chile until dissolved and rest ten to fifteen minutes. Bring 35 g of that mix to a boil with the syrup sugar and water, simmer fifteen minutes on low, cool and strain.