This salad dressing recipe is so common in Thaï-Khmer cuisine that we have decided to provide you with our version to highlight your summer menu with delicious salads to go with all the grilled meats cooked with our Buriram pastes.
This Khmer (Cambodian) Dressing for Salad (comparable to Nuoc Mam) is perfect for salads with vermicelli, mango, papaya, or green lettuce.
*By adding a unit of water (or less, to taste), it transforms into a delectable dipping sauce for imperial or spring rolls.
Ingredients - vinaigrette
- 1 unit white or palm sugar
- 1 unit of fish sauce
- 1 unit of white vinegar* (it is possible to replace the vinegar with the same quantity of lime or half and half)
- 2 units of water
*This recipe with the vinegar can be kept for up to 4 weeks in the fridge in a mason jar. Storage time with lime is shorter.
Ingredients - toppings
- chopped shallots to taste
- minced garlic to taste
- lime juice (optional)
- small chopped red pepper (optional)
- Dissolve the sugar in 1 unit of water in a saucepan over medium heat. Once dissolved, allow the liquid to cool to room temperature.
- Add the rest of the ingredients and mix.
- When using, add the toppings to taste according to the type of salad prepared.