Momofuku Fish Sauce Vinaigrette

By polloazul

rom Momofuku, used on Fried Cauliflower and Roasted Brussels Sprouts
Everything can be adjusted to taste. I went with a very light hand with the sugar and juice from only half a lime. (Maybe my limes were bigger than normal?) In his cookbook, David Chang says that this version is lighter and sweeter than whatever his Vietnamese chef’s mother makes.

Ingredients

• 1/2 cup fish sauce
• 1/4 cup water
• 2 tablespoons rice wine vinegar
• juice of 1 lime
• 1/4 cup sugar
• 1 garlic clove, minced
• 1 to 3 bird’s eye chilies, thinly sliced

Details

Servings 1
Adapted from thedeliciouslife.com

Preparation

Step 1

Combine the fish sauce, water, vinegar, lime juice, sugar, garlic and chilies in a jar.
This vinaigrette will keep for up to a week in the refrigerator. Supposedly. When you start taking little sips of it straight from the jar with a teaspoon every once in a while, it doesn’t last that long.