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Recipe Summary

Yield: Makes 1 1/4 cups

Ingredients

Ingredient Checklist

1 cup raw shrimp shells

2 cups water

3 1/2 tablespoons Asian fish sauce

1/4 cup sugar

1 teaspoon rice vinegar

1 to 2 Thai bird chiles or 1/2 serrano chile, cut into thin rings

Gallery

Recipe Summary

Yield: Makes 1 1/4 cups

Recipe Summary

Yield: Makes 1 1/4 cups

Recipe Summary

Yield: Makes 1 1/4 cups

Yield: Makes 1 1/4 cups

Makes 1 1/4 cups

Ingredients

Ingredients

  • 1 cup raw shrimp shells
  • 2 cups water
  • 3 1/2 tablespoons Asian fish sauce
  • 1/4 cup sugar
  • 1 teaspoon rice vinegar
  • 1 to 2 Thai bird chiles or 1/2 serrano chile, cut into thin rings

Directions

Make shrimp broth: Combine shrimp shells and 2 cups water in small pan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain, and set aside to cool.

Measure 1 cup shrimp broth, and place in a bowl. Add fish sauce, sugar, vinegar, and chiles; stir well. The sauce will keep, refrigerated in a covered jar, for up to 2 weeks.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Mai’s Light Vietnamese Dipping Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Mai’s Light Vietnamese Dipping Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest