GINGER DIPPING SAUCE

Many people enjoy chicken pho with a side of this zippy sauce. Makes: 2/3 cup (150 mL) Takes: 5 minutes, plus 15 minutes to rest Rounded 2 tbsp (30 mL) peeled and finely chopped ginger 6 tbsp (90 mL) fresh lime juice 2 to 2 1/2 tbsp (30 to 37 mL) sugar 2 to 3 tbsp (30 to 45 mL) fish sauce 2 tsp (10 mL) finely chopped seeded Fresno or jalapeno chili

1. In a small bowl, stir together the ginger, lime juice, and sugar to dissolve the sugar.

2. Taste to make sure it’s agreeable on a spicy-tart-sweet level. Adjust as needed.

3. Add the fish sauce and chili and set aside for 15 minutes to meld and develop flavours.

4. The sauce may be refrigerated for a few days. Serve in the bowl or use as a salad dressing.