Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.
Recipe information
Total Time
20 minutes
Yield
Makes 2/3 cup (150 ml)
Ingredients
Rounded 2 tablespoons peeled and finely chopped ginger
6 tablespoons (90 ml) fresh lime juice
2 to 2 1/2 tablespoons sugar
2 to 3 tablespoons fish sauce
2 teaspoons finely chopped seeded Fresno or jalapeño chile
Preparation
In a small bowl, stir together the ginger, lime juice, and sugar to dissolve the sugar. Taste to make sure it’s agreeable on a spicy-tart-sweet level. Adjust as needed. Add the fish sauce and chile and set aside for 15 minutes to meld and develop flavors. The sauce may be refrigerated for a few days. Serve in the bowl or use as a salad dressing.
From The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles © 2017 by Andrea Nguyen. Reprinted with permission from Ten Speed Press.
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