Nam Jim Po Piah (Spring Roll Sauce)

    This sauce is a handy sauce to have around, not just for Po Piah, but also for other fried appetizers. It will keep well for a few weeks in the refrigerator.

    Toi

    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Ingredients
    Serves: 12 

    • ½ cup water
    • ½ cup white vinegar
    • 1 cup sugar
    • 2 teaspoons salt
    • 1 garlic clove, finely minced or pounded
    • 1 bird eye’s chili, pounded to pulp

    Directions
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Mix all ingredients in a medium pot and let simmer for 10 minutes.
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