Nuoc Xa Ot Sauce Recipe

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.

Ingredients : Makes 100 ml / 3 1/2 fl oz / scant 1/2 cup

30 ml

1 stalk

1 clove

2

2

75-90 ml

Vegetable oil

Lemon grass, leaves removed, finely chopped

Garlic, crushed

Spring onions (scallions), finely sliced

Red Thai chilies, seeded and finely sliced

Soy sauce

• 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.