This is, by far, the best stuff. Infact, I would prefer it over the traiditional sweet and sour sauce I've used for lumpia in the past.
Whether you use 1/4 C, 1/2 C, 3/4 C or a whole cup it is equal parts:
1 part hot water [so the sugar will dissolve quickly]
1 part sugar
1 part fish sauce
I like to add 1/4 part [or more depending on the "mood" and cuisine] lemon juice.
For a little extra bite, I like to add 1/8-1/4 part chili paste.
This stuff is incredible for using with just about any Asian meat, egg roll, lumpia, vietnamese crispy rolls, vietnamese spring rolls....etc. Awesome in Vietnamese noodle dishes. Refrigerates well for several weeks.
Whether you use 1/4 C, 1/2 C, 3/4 C or a whole cup it is equal parts:
1 part hot water [so the sugar will dissolve quickly]
1 part sugar
1 part fish sauce
I like to add 1/4 part [or more depending on the "mood" and cuisine] lemon juice.
For a little extra bite, I like to add 1/8-1/4 part chili paste.
This stuff is incredible for using with just about any Asian meat, egg roll, lumpia, vietnamese crispy rolls, vietnamese spring rolls....etc. Awesome in Vietnamese noodle dishes. Refrigerates well for several weeks.
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