Nuoc Cham

(Vietnamese style vinaigrette/dipping sauce)

This is a versatile vinaigrette that doubles as a dipping sauce. It works well with vegetables, fish, and chicken. You can make lots of variations to the ingredients. Try to puree mint into it and use it as a dipping sauce for fried fish or puree dill for sauce for chicken wings. It is on the spicy side so tread carefully! The sauce will hold for a few weeks in the fridge.

1 qt fresh lime juice
1 c fish sauce
1/2 lb palm sugar, shaved (you can substitute any sugar you prefer)
12 thai bird chiles, stemmed
2 t ginger, minced
3 cloves garlic, minced

Add all ingredients to blender and blend until smooth.