Bun cha dipping sauce

Bun cha dipping sauce

By
From
KOTO
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
300g caster sugar
100ml fish sauce
100ml rice vinegar
100ml lime juice
1 long red chilli, seeded and chopped
3 garlic cloves, chopped
60g carrot, thinly sliced
60g green kohlrabi, thinly sliced

Method

  1. Combine the sugar, fish sauce and vinegar in a small saucepan over low heat and stir until the sugar dissolves. Allow to cool before adding 200 ml water and the remaining ingredients.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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