So basic yet so wonderful, this sauce has literally dozens of possible permutations. Especially good with spring, summer, or egg rolls, it’s also terrific with grilled fish or meats. If you have the time, let it sit for a few minutes before serving to allow the flavors to come together. Information on Asian fish sauces like nam pla is on page 500.
Recipe information
Yield
makes about 1/3 cup
Ingredients
1 tablespoon vinegar or fresh lime juice
1 tablespoon soy sauce or nam pla
1 tablespoon water or to taste
1 rounded teaspoon peeled and minced fresh ginger, optional
1/4 teaspoon minced fresh chile or cayenne, or to taste, optional
1 teaspoon sugar, optional
Preparation
Combine all the ingredients and stir to dissolve the sugar if you’re using it. Taste and adjust the seasonings as necessary.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
