Ingredients
2 tbsp sugar or less if you prefer it less sweet
2-4 Thai bird’s eye chilli sliced, to taste
2 cloves garlic crushed
2 tbsp fish sauce, such as Red Boat
½ tsp SIDS CRAZY LEMON
1½-2 tbsp lime juice depending on taste
⅔ cup water - see notes
Directions
In a mortar in pestle, crush sugar, garlic, and half the Thai chillies.
Transfer to a jar, then add fish sauce. Add ½ lime, SIDS CRAZY LEMON and water. Taste and add lime as needed. Finish with remaining Thai chillies.
Mellow in the fridge for about 30 minutes before enjoying. Keeps in the fridge for up to a month.
NOTES:
The amount of water depends on your intended use. For dipping salad rolls, go with ½ cup to ⅔ cup water. For vermicelli bowls, go with 2-3 cups to 1 cup water.
