Week 17 (2): How to Make Dipping Sauce for Boiled Snails

Name: Week 17 (2): How to Make Dipping Sauce for Boiled Snails
Ingredients: 4 tablespoons fish sauce (60 ml); 2 tablespoons water (30 ml); 2 tablespoons vinegar or fresh lime juice (30 ml); 3 tablespoons golden sugar (about 40 grams); Ginger, garlic, chili, lime leaves, lemongrass; Calamansi (or substitute with extra lime)

Huyền Dương @DHuyen611

Gia Lâm

Bought some fresh snails and made a bowl of dipping sauce. The whole family agreed, 'Snail restaurants must make a good profit—eating at home is so much cheaper and just as delicious.'

Huyền Dương @DHuyen611

Gia Lâm

Bought some fresh snails and made a bowl of dipping sauce. The whole family agreed, 'Snail restaurants must make a good profit—eating at home is so much cheaper and just as delicious.'

Saved

Ingredients

4 tablespoonsfish sauce (60 ml)
2 tablespoonswater (30 ml)
2 tablespoonsvinegar or fresh lime juice (30 ml)
3 tablespoonsgolden sugar (about 40 grams)
Ginger, garlic, chili, lime leaves, lemongrass
Calamansi (or substitute with extra lime)

Saved

Steps

1

Finely crush the ginger, garlic, and chili. Cut the lime leaves into thin strips. Slice the calamansi. Finely chop or mince the lemongrass as you prefer.
2

Combine the fish sauce, sugar, vinegar, and water in a saucepan. Heat until the sugar dissolves. If using lime juice, boil all ingredients except the lime juice, then add the lime juice after removing from heat to prevent bitterness. Let cool.
3

Mix the crushed ginger, garlic, chili, and chopped lemongrass into the fish sauce mixture. Add the sliced calamansi for the signature aroma of the dipping sauce.