dressing for vietnamese rice vermicelli salad
author: quincesandkale
cuisine: vietnamese, vegan
serves: 1 cup
- ¼ cup vegan fish sauce
- ¼ cup white vinegar
- 2 tbsp sugar
- ½ cup water
- 1 garlic clove, finely chopped
- 1 small hot red chilli, finely chopped with the seeds removed (or less if you're scared)
- 2 tbsp lime juice
- Heat the vegan fish sauce, vinegar, water and sugar in a saucepan until the sugar dissolves completely. Don't let it come to the boil.
- Allow to cool, then mix in the garlic, chilli and lime juice;
Recipe by quinces and kale at http://quincesandkale.net/recipes/vietnamese-rice-vermicelli-salad/
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