Pour this over a vermicelli rice bowl, or use it to dip spring rolls and tofu!
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 16 oz.
Ingredients
2 Red Bird's Eye Chilies, deseeded and sliced
2 Green Bird's Eye Chilies, deseeded and sliced
1 Shallot, minced
3 Cloves Garlic, minced
¼ cup Vegan Fish Sauce
¼ cup Lime Juice
¼ cup Coconut Palm Sugar
¼ cup Water
Instructions
Slice and remove seeds from chilies. First I cut the top off, and then just squeeze and roll the chili between my fingers - the seeds will fall out once they’re loose.
Next, cut and mince the garlic and shallots.
Now add all ingredients into a mason jar, enough to hold about 16 oz.
Cover the jar with the lid, and shake well or until all ingredients are combined. Chill for about 10-15 minutes, or serve immediately. Keep in your refrigerator and consume within 10 days.
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