Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton
Cross classic Italian dressing with Vietnamese Nuoc Cham and you have something like this sweet and fiery vinaigrette made with bird’s eye chilies, also called Thai chilies. Drizzle over your favorite greens, use as a dipping sauce for eggrolls, or spice up your crudité platter—it’s that versatile.
1/3 cup extra-virgin olive oil
4 red Thai (bird’s eye) chiles, thinly sliced
1 garlic clove, grated (about 1 tsp.)
4 tablespoons fresh lime juice (from 2 limes)
1 tablespoon soy sauce
1 tablespoon light brown sugar
2 teaspoons fish sauce
1/2 teaspoon grated fresh ginger
1/2 teaspoon kosher salt
How to Make It
Heat oil, chiles, and garlic in a small saucepan over low until warmed, about 5 minutes. Remove from heat. Let stand at room temperature until desired degree of spiciness, from 20 minutes to 2 hours. (Taste oil for spiciness after 20 minutes.) Pour oil through a fine wire-mesh strainer into a small bowl; discard solids.
Add lime juice, soy sauce, brown sugar, fish sauce, ginger, and salt to strained oil; whisk to combine.