Kim Thuy’s Vietnamese Fondue Sauces | RICARDO

Ingredients

• 1 cup (250 ml) water
• 1/2 cup (125 ml) sugar
• 1/2 cup (125 ml) lime juice or rice vinegar
• 1/2 cup (125 ml) fish sauce (nuoc mam)
• Basic fish sauce, to taste (see recipe above)
• 1 piece, approximately 2-inch (5-cm) fresh ginger, peeled and crushed in a mortar
• 4 cloves garlic, finely chopped
• 1 1/2 teaspoons (7.5 ml) sambal oelek
• 1 stalk fresh lemongrass, coarsely chopped
• 1 cup (250 ml) fresh pineapple, cut into cubes