This lemon grass, chili and soy dipping
sauce often accompanies fresh dishes or fried tofu. It also makes a
refreshing dipping sauce for roasted meats, as well as an alternative to
the classic nuoc cham served with Vietnamese spring rolls. For most dishes
you only need a small quantity.
Makes 100 ml / 3 1/2 fl oz / scant 1/2 cup
Lemon grass, leaves removed, finely chopped
Spring onions (scallions), finely sliced
Red Thai chilies, seeded and finely sliced
Heat the oil in a small wok or heavy pan.
Stir in the lemon grass, garlic, spring
onions and chilies.
When the lemon grass begins to turn
golden, quickly stir in the soy sauce.
Remove the pan from the heat and pour the
nuoc xa ot into a serving bowl.