This classic sauce can be found in many variations, often served with Vietnamese spring rolls and bò bún (beef and noodle salad). The balance of spice, salt, and sugar lends itself to myriad uses.
MAKES ABOUT 3/4 CUP (185 ML)
EQUIPMENT: A mini food processor or a standard food processor fitted with a small bowl; a small jar with a lid.
2 plump, fresh garlic cloves, peeled, halved, green germ removed if present
1 fresh or dried red bird’s eye chile
3 tablespoons Vietnamese fish sauce
3 tablespoons freshly squeezed lime or lemon juice
2 tablespoons sugar
In the food processor, mince the garlic and chile. Add the fish sauce, citrus juice, sugar, and 1/2 cup (125 ml) water. Pulse to blend and taste for seasoning. Transfer to the jar and tighten the lid.
MAKE-AHEAD NOTE: Store in the covered jar in the refrigerator for up to 1 week.