Serves: 6

• Ingredients

2 pounds asparagus trimmed
2 tablespoons olive oil
1 teaspoon grated lime rind
2 tablespoons lime juice
2 teaspoons liquid honey
1/4 teaspoon salt
pinch pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
2 tablespoons diced sweet red pepper

• preparation

In large skillet, simmer asparagus in salted boiling water for 6 minutes or just until tender.
Drain on towels; transfer to platter.
Whisk oil, lime rind and juice, honey, salt and pepper; stir in mint and chives.
Drizzle over asparagus; garnish with red pepper.

From Canada Living Test Kitchen

Serves: 6

This is not guacamole, but a deliciously creamy combination of avocado and mint. Tortilla chips provide crunch with the dip, but chunky vegetables such as sweet pepper wedges or short fat celery sticks are also nice for scooping it up. Consider doubling this recipe if it is the only nibble served long before dinner or serve it at a drinks party.

• Ingredients

1/3 to 1/2 cup (75 to 125 mL) reduced-fat sour cream
2 tsp (10 mL) freshly squeezed lime juice
1 large garlic clove, minced
1 tbsp (15 mL) chopped fresh mint
¼ tsp (1 mL) salt
Dashes of hot sauce to taste
2 large ripe avocados
1 bag (230 to 300 g) tortilla chips or Pringles chips

• preparation

1. In a medium bowl, stir 1/3 cup (75 mL) sour cream with juice, garlic, mint, salt and hot sauce. (If making ahead, this mixture can be covered and refrigerated for up to a day.)

2. Cut avocados in 2; remove stones. Using a knife without a sharp point, score flesh into ¼-inch (5-mm) dice right down to leathery skin. Scoop flesh out into sour cream mixture. Mix, breaking up avocado dice as little as possible. Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.

3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated. Pile mixture into a serving dish; garnish with sprigs of mint. Serve with tortilla chips.

Serves: 4

The salmon steaks are marinated in salsa, lime juice, mustard, and garlic, imparting a piquant flavor to the fish. Salmon fillets are also suitable for this recipe.

• Ingredients

1/2 cup hot tomato salsa
1/4 cup fresh lime juice
1 teaspoon Dijon Mustard
1 garlic clove, minced
4 6-ounce Pacific salmon steaks, thawed if necessary
1/4 cup butter, softened
3/4 teaspoon lime zest, grated
1/4 teaspoon cumin, ground
to taste salt and pepper
1 tablespoon vegetable oil
for garnish: lime wedges

• preparation

Set aside two tablespoons of salsa.
In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour.
In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside.
Preheat broiler on high.
Remove salmon steaks from marinade (discard marinade); season with salt and pepper. Arrange side by side skin side in an oiled oven-proof dish.
Place the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes per side, or until the fish just flakes when tested with a fork. Bone and skin the salmon steaks.
PRESENTATION
Arrange salmon steaks on warm plates. Spoon a teaspoon of salsa butter on top of each steak. Garnish plates with lime wedges, and a green vegetable (snap peas, or green beans). Serve hot.

Serves: 4

• Ingredients

4 chicken breasts
1 lime
1 cup bread crumbs
1/2 cup fresh coriander, chopped
1 minced garlic clove
salt and white pepper to taste
2 egg whites
2 teaspoons water

• preparation

Rinse split chicken breasts and pat dry. Peel lime, removing all white pith.
Cut lime into thin slices; tuck slices under breast skin. Combine bread crumbs, fresh coriander, garlic, salt and pepper in a bowl. In a shallow dish, beat the egg whites and water.
Dip chicken in egg whites; coat with bread crumb mixture. Place chicken with the skin side down on rack of broiler pan.
Broil 6 to 8 inches from heat source 10 minutes on each side. Transfer chicken to a 350 degree oven.
Bake for 10 minutes or until chicken is fully done.

Serves: 4

Bird's eye chilis range from 50,000 to 100,000 Scoville Heat Units on the Scoville Scale. Compare this to a typical jalapeno pepper, which averages 5,000 SHU, and the bird's eye pepper is anywhere from 10 to 20 times hotter. That's quite a lot of heat!

• Ingredients

1 lb thick cod fillets, skinless and boneless
2 dl of coconut milk
2 small carrots
1 red pepper
4 spring onions
2 pinches of grated lime zest
1 fresh bird's eye chili
4 pinches of curry
2 tablespoons chopped fresh coriander
1 tablespoon of peanut oil
1 pinch of salt

• preparation

Peel the spring onions, wash them and cut them into oblique slices, including the green part. Brush the carrots, wash them and cut them into very thin oblique slices. Wash the pepper and cut it into very thin slices. Wash, sort and cut the pepper into strips.
Rinse the fish fillets, pat them dry and cut them into 2 cm wide strips. Heat the oil in a 23 cm cast iron casserole dish and brown the spring onions, carrot and pepper.
Add the coconut milk, lemon zest, chili pepper, salt and curry. Mix and add the cod strips. Cover and cook for 5 minutes.
Finally add the coriander, mix and remove from the heat. Pour the soup into 4 plates and serve.

Serves: 6

A West Indian speciality whose recipe is fairly close to guacamole, avocado féroce gets its "ferocious" aspect from the strength of the spice used in its preparation. So you never know quite how ferocious this dish will be!

Whether it's merely fragrant or very spicy, the preparation usually consists of dried cod, local avocado and manioc flour. The cod is first de-salted, crumbled and mixed with the avocado flesh, lime juice, bunching onion, garlic, habanero pepper and manioc flour.

• Ingredients

½ lb salt cod , desalted
1 large ripe avocado (about 1 lb/500g or 2 medium avocados)
½ lb tapioca flour (cassava flour)
3 scallions
2 West Indian chili peppers (habañero peppers)
3 cloves garlic , crushed
½ bunch parsley
3 tablespoons sunflower oil
Juice of 1 lime
Pepper
Salt

• preparation

In a pot, cover the cod with water and bring to boil.
Remove the cod and drain immediately.
Cut avocado in half, remove the flesh and cut into large pieces.
Drizzle the avocado flesh with lime juice to prevent from blackening.
Place parsley in the bowl of a food processor and chop finely.
Then add the avocado, cod, garlic, a small piece of chili and chives. Mix.
Add cassava flour and oil while mixing until mixture is homogeneous.
Add salt and pepper
Refrigerate for one hour before serving

This coarse textured salsa is more of a relish or Pico de Gallo. The ingredients can be finely diced or use a medium for chunky salsa. Serve with traditional tortilla chips or use as a side dish with grilled meat, squash cakes (see Summer Squash) or anywhere you want a bright, tart, savory accompaniment.

• Ingredients

2 large ripe, red slicing tomatoes, cored and chopped
1 small white onion, chopped
1 green onion, top included, chopped
1 to 3 jalapeno peppers, finely chopped
1/4 cup cilantro leaves, minced
Juice of lime
1/2 teaspoon salt

• preparation

Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro.
Squeeze lime juice over the mixture and sprinkle on the salt. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes. Stir again just before serving.

Serves: 8

• Ingredients

1 9-inch pie crust, fully cooked
4 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon grated lime rind
1/3 cup fresh lime juice
4 egg whites
1/4 cup sugar
1/2 cup heavy cream

• preparation

In a medium mixing bowl, combine egg yolks, sugar, salt, lime rind, and juice. Cook over a double boiler until thickened. Cool thoroughly. Chill.
Whip egg whites until light and fluffy. Add sugar.
Continue beating until firm. Fold into the egg yolks mixture. Whip the cream until stiff. Fold into mixture.
Fill crust. Freeze until firm.

Serves: 4

• Ingredients

3 tablespoons fish sauce
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 large grapefruit (about 1 1/4 pounds) peeled, membrane removed, sectioned
2 tablespoons coarsely chopped peanuts
1 tablespoon finely chopped shallots
1 cup mint leaves, coarsely chopped
1 jalapeño pepper, finely chopped
bibb lettuce leaves, washed and dried

• preparation

In a small bowl, mix together the fish sauce, lime juice and sugar. Whisk to dissolve sugar. Set aside.
Peel and cut grapefruit into sections. Store in a bowl. When ready to serve, pour off juice that has accumulated at the bottom of the bowl; reserve for another use.
Add peanuts, shallot, mint and pepper to the grapefruit and toss to combine.
Drizzle the dressing over the top; toss to combine. Taste and if necessary, adjust the balance of salt, sweet and sour. Transfer to a plate lined with lettuce leaves. Serve immediately.

Serves: 4

• Ingredients

2 tablespoons sugar
2 tablespoons fresh lime juice
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon Asian fish sauce or soy sauce
1 garlic clove, minced
Four 6-ounce pompano fillets
Salt and freshly ground pepper
1/4 cup dill sprigs

• preparation

Light a grill.
In a small bowl, mix the sugar with the lime juice, ginger, fish sauce and garlic.
Season the pompano fillets with salt and pepper and grill over a hot fire for about 3 minutes per side, or until just cooked through.
Transfer the fish to a platter or plates. Spoon the sauce over the top, garnish with the dill and serve.

Serves: 8

• Ingredients

1 9-inch Graham cracker pie crust

2 14-ounce cans condensed milk
6 egg yolks
1 cup lime juice
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup super fine sugar

• preparation

Preheat oven to 350 degrees.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice. Pour the mixture into the prepared crust.
Bake for 12 to 15 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown. Cool pie on rack and refrigerate before serving.

Serves: 8

• Ingredients

8

1 9-inch
Graham cracker crumb recipe
2 14-ounce cans condensed milk
6 egg yolks
1 cup lime juice
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup confectioners sugar

• preparation

Preheat oven to 350 degrees.
In a mixing bowl, beat condensed milk with egg yolks. Mix in the lime juice.
Pour the mixture into the prepared crust. Bake for 20 minutes or until pie is firm in center.
In an electric mixing bowl, beat the egg whites with cream of tartar until firm.
Gradually add sugar and continue whipping to form stiff peaks. Spread or pipe egg whites over the baked pie.
Bake at 325 degrees until golden brown Cool pie on rack and refrigerate before serving. Cut into 8 equal portions. Decorate plates with lime gratings and slices.

Serves: 12

Use key limes for traditional flavor in this refreshing dessert.

• Ingredients

Crust Ingredients:
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1 tablespoon freshly grated key lime peel*
2 tablespoons milk
1 teaspoon vanilla

Filling ingredients:
1 cup sugar
2/3 cup key lime juice*
1 tablespoon freshly grated key lime peel*
2 eggs
4 egg yolks
6 tablespoons Butter

garnish ingredients:
1 cup whipping cream
2 teaspoons freshly grated key lime peel*

• preparation

Heat oven to 400°F. Combine 1/3 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, 1 tablespoon lime peel, milk and vanilla. Beat until well mixed. Press onto bottom and up sides of greased 10-inch tart or quiche pan. Bake for 15 to 20 minutes or until light golden brown. Cool completely.
Meanwhile, combine 1 cup sugar, lime juice and 1 tablespoon lime peel in 2-quart saucepan. Cook over medium heat until sugar is dissolved (1 to 2 minutes). Reduce heat to low.
Beat eggs and egg yolks in small bowl with wire whisk. Stir small amount of hot sugar mixture into egg mixture using wire whisk. Gradually stir egg mixture into hot sugar mixture. Continue cooking, stirring constantly, until mixture is thickened (6 to 8 minutes).
Remove from heat. Stir in 6 tablespoons butter, 1 tablespoon at a time, with wire whisk. Cool 15 minutes.
Pour cooled filling into crust; smooth top. Cover; refrigerate at least 2 hours.
Just before serving, beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Place whipped cream in pastry bag fitted with large star tip. Pipe whipped cream onto tart; sprinkle with 2 teaspoons lime peel. *Substitute regular lime peel and lime juice. TIP: To get the most juice from limes, grate limes first. Then microwave limes on HIGH for 30 to 45 seconds to warm slightly before juicing. If additional Key lime juice is needed, add bottled Key lime juice.

Serves: 8

You may accompany the squares with a raspberry coulis.

• Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh lime juice
1/4 cup fresh lemon juice

• preparation

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely chop pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
In a large bowl, whisk together egg yolks and condensed milk. Add lime and lemon juices; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Serves: 12

• Ingredients

12

Crust:
1 1/2 cups graham wafer crumbs
1/2 cup ground pecans
1/2 cup brown sugar
1/3 cup sifted cocoa powder
1/2 cup melted butter

Filling:
1/2 cup sugar
2 envelops unflavored gelatin
1/2 cup lime juice
1 tablespoon grated lime rind
1 can (14 ounce) coconut milk
3 eggs yolks
1/2 cup sugar
2 tablespoons white rum
1 pound cream cheese, softened
3 egg whites
1/2 cup sugar

Raspberry sauce:
2 cups fresh or frozen raspberries
1/3 cup sugar

• preparation

Crust:
In large bowl, combine Graham crumbs, pecans, sugar, cocoa. Stir in butter. Press mixture onto base of greased 10-inch spring-form cake pan, pressing mixture slightly up sides. Bake at 350 degrees for 12 minutes or until golden brown.
Filling:
In a small bowl, combine 1/2 cup sugar and gelatin. Stir in lime juice and rind. Set aside to soften. In a medium saucepan, heat coconut milk. In a medium bowl, whisk egg yolks with 1/2 cup sugar until lemony. Whisk in the hot coconut milk. Return mixture to saucepan. Cook stirring constantly, over medium heat to the consistency of thin custard. Do not boil.
Stir in gelatin mixture with rum. Cool to room temperature. Beat cream cheese. Blend in coconut mixture. Cover and refrigerate for one hour or until barely set.
Beat egg whites to soft peaks. Add sugar, and beat until stiff. Gradually fold into the prepared mixture. Pour into crust. Refrigerate 2 hours.
Sauce:
Puree raspberries with sugar. Strain to a sieve. To serve: Loosen edges of tart. Remove side of pan.
Decorate with lime slices.

Serves: 8

• Ingredients

Crust:
1 cup Graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted

Filling:
1 envelop unflavored gelatin
1/4 cup water, cold
4 egg yolks
3/4 cup water
3/4 cup sugar
1 teaspoon cornstarch
2 8-ounce cream cheese, softened
1/2 cup lime juice
1 teaspoon grated lime rind
1 cup whipping cream

• preparation

Preheat oven at 350 degrees.
CRUST:
Combine the crust ingredients. Press onto bottom of a 9-inch spring form pan. Bake for 10 minutes.
FILLING:
Dissolve gelatin in cold water. In a mixing bowl, combine egg yolks, water, sugar, and cornstarch. Beat over a double boiler until mixture thickens. Stir in the gelatin. Beat cream cheese in a mixer. Gradually add the gelatin mixture. Blend well. Mix in lime juice and rind. Whip the cream until firm. Fold in cheese mixture.
Pour into pan. Chill until firm. Garnish with whipped cream piped rosettes and lime slices.

Serves: 8

• Ingredients

For crust:
2/3 cup sliced almonds, toasted
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs
1/4 cup unsalted butter, soft

For filling:
1 cup sugar
1/2 cup unsalted butter, cut into pieces
1 tablespoon cornstarch
4 large eggs
1/2 cup lime juice
1 tablespoon grated lime zest

For compote:
3 cups bing cherries, diced
1 cup diced fresh pineapple
1/2 cup diced mango
2 diced apricots
2/3 cup raspberries
1 teaspoon sugar

• preparation

Preheat oven at 350 degrees.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.

Serves: 12

These cookies are perfect with margaritas or with a cup of tea.

• Ingredients

3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup powdered sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

• preparation

Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm (but not piping hot), toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Serves: 8

• Ingredients

1 envelop unflavored gelatin
1/4 cup cold water
1 teaspoon grated lime rind
1 cup lime juice, freshly squeezed, and strained
1/2 cup sugar
1 cup heavy cream OR 1 1/2 cups Cool Whip
1 tablespoon sugar

• preparation

Soften gelatin in cold water. Stir to mix and set aside for 5 minutes.
Heat over low heat or over a double boiler to dissolve. The melted liquid should be clear.
In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Stir in the gelatin. Cool mixture until lightly thickened but do not set.
Beat the cream with the sugar until stiff. Fold cream OR Cool Whip into the lime mixture. Spoon into crystal glasses or molds.
Serve with TANGERINE JELLY

Serves: 8

• Ingredients

crust:

1 1/2 cups flour
1/2 cup unsalted butter
5 tablespoons sugar
1 egg yolk
1 teaspoon chopped lemon peel
1/2 teaspoon vanilla

Filling:
5 eggs
1 egg yolk
1 cup sugar
2/3 cup whipping cream
3 tablespoons lime juice
1 1/2 tablespoons chopped lemon peel
2 tablespoons lemon juice
1 teaspoon chopped lime peel

Sauce:
2 1/2 pints baskets raspberries
1 tablespoon sugar

• preparation

Crust:
Combine crust ingredients in a food processor. Process until it forms in a ball. Refrigerate and roll to 12-inch round to fit in a 10-inch tart with removable bottom.
Line crust with foil or parchment paper. Fill with dry beans or pie weights. Bake until crust is set. About 15 minutes. Remove beans and foil. Continue baking until crust is golden. Transfer to a rack and cool.
Filling:
Whisk eggs, yolk and sugar together in medium bowl. Gradually mix in cream, lemon and lime juices and chopped peels. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool to room temperature on rack.
Sauce:
Puree raspberries with sugar in blender. Strain. Dust tart with powdered sugar. Garnish with berries and serve with sauce.

Serves: 4

• Ingredients

1 cup chilled heavy whipping cream
1 tablespoon mascarpone cheese softened in 1 tablespoon of milk
2 tablespoons sugar
1 tablespoon finely grated lime peel
2 teaspoon fresh lemon juice

fresh fruit: (blackberries, blueberries and raspberries strawberries)

• preparation

Combine cream, prepared mascarpone, sugar, lime peel and juice in a medium bowl. Using electric mixer, beat to soft peaks.
(Can be made 4 hours ahead. )

Arrange in individual dishes and top with cut fruit

Serves: Makes 2 cups

Salsa verde is a spicy green sauce in Mexican cuisine based on tomatillo and green chili peppers.

• Ingredients

7 medium tomatillos husks removed, washed and quartered
1 poblano pepper seeds removed and halved
lengthwise
1 jalapeno cut in half lengthwise
1 small white onion peeled and cut into
wedges
2 cloves garlic skins left ON
1/2 tsp kosher salt
1 Tbsp lime juice fresh is best
1/2 cup fresh cilantro a small handful
2 - 4 Tbsp water to reach desired
consistency

• preparation

Adjust oven rack to 6 inches from the top and preheat
broiler on HIGH.
Add tomatillos, poblano, jalapeno, onion and garlic to a
large sheet pan, spreading them out a bit.
Broil for 10 minutes, rotating the pan halfway through
broiling.
Add tomatillos, poblano, jalapeno and onion to food
processor. Peel garlic and add it food processor as well.
Add salt, lime juice, and cilantro and process until
everything is coarsely chopped. Add water, starting with 2
Tbsp and process until desired consistency is reached.
Add more water, to your liking.

Serves: 8

• Ingredients

1 1/2 cups water
1 cup sugar
4 1-pint baskets strawberries, hulled, washed
1/4 cup dark rum
2 teaspoons fresh lime juice
2 teaspoons Triple sec or other orange liqueur

• preparation

Heat water and sugar in a saucepan to dissolve.
Puree strawberries in a blender adding some of the sugar syrup.
Mix in rum, lime juice, and triple sec. Strain. Chill.
Freeze in an ice cream maker.

Serves: 4

Nước Chấm/Nước Mắm Chấm .
Serve with C ha Gio also called Imperial Rolls in the United States, not to be confused with Summer Rolls.

• Ingredients

6 tbsp. water
2 tbsp. sugar
2 tbsp. fresh lime or lemon juice
1 teaspoon finely chopped garlic
2 tbsp. fish sauce
1 teaspoon chopped Bird's eye / Thai chiles

• preparation

1. Combine water and sugar in a bowl. Use warm water for easier dissolving.
2. Add lime or lemon juice in increments until you like how it tastes. A good guide is it should taste like lemonade/limeade.
3. Add garlic and fish sauce in small increments until you like how it tastes. It should be a little strong since it goes on unseasoned food.
There are so many different recipes for dipping sauce in Vietnam. The one I like best is smashing some garlic, chilli with sugar, add lime juice, add some water (only if I want diluted sauce for Bún or Rolls), then some fish sauce. I like to crush garlic and chilli at first because it adds a strong taste to the sauce, which is really great when combining with other food.