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Author Notes: 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
Makes a jar of dressing
- 1/3 cup fish sauce
- 1/4 cup warm water
- 3 tablespoons juice from 2 limes
- 2 tablespoons sugar
- 2 fresh thai chiles, seeds and ribs removed, minced
- 1 garlic clove, minced
- 1/4 cup creme fraiche
- combine all the ingredients in a jar, cover, shake, and enjoy!
Just Pudding It Out There
Use your melon: make this 3-ingredient, vegan dessert
Pudding melon to the test.
A toast to toast.
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