a jar of dressing
This is a cool twist on classic Vietnamese dipping sauce. My Vietnamese friend told me his mom adds sour cream to hers — I was intrigued, but I hate sour cream, so I used creme fraiche instead, which totally makes more sense anyway, given the French influence on Vietnamese food. It’s really good poured over mixed vegetables/meat over rice! By the way, I used a base recipe from Cook’s Illustrated, but you could do this to any dipping sauce recipe variation. —linzarella
juice from 2 limes
fresh thai chiles, seeds and ribs removed, minced
garlic clove, minced
- combine all the ingredients in a jar, cover, shake, and enjoy!