Reviewed: Sep. 27, 2010

A good start. I found that heating the water in the microwave for 30 secs or so helped the sugar dissolve more easily. I added 1/4 cup more water and a pinch less garlic. Can substitute Sriracha hot sauce for red pepper flakes.

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Reviewer:

Nguyen78

Reviewed: Mar. 25, 2010

yum!

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3 users found this review helpful

Reviewer:

arlene

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Vallejo, California, USA

Reviewed: Mar. 15, 2010

I used half the water, and still this was soooo bland. Nothing like I get in restaurants, and I love viet food. I would use almost no water next time. And more red pepper or use fresh for more hotness, and was too sugary. Not even sure that would help, the flavor was just wrong.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Feb. 3, 2010

Tasted just like my local Vietnamese restaurants. I did just use 1/2 cup water and 1/2 clove of garlic. I also added a bit of shredded carrot. I added the water hot.

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Reviewer:

brie9999

Reviewed: Dec. 29, 2009

Tasted great. I used this in a lemongrass chicken curry dish. And it got an A+ from our Vietnamese priest!

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Reviewer:

M. Goldman

Cooking Level: Expert

Living In: Grand Isle, Louisiana, USA

Reviewed: Dec. 23, 2009

Excelent!

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Reviewer:

TAPJ

Home Town: Sydney, Nova Scotia, Canada

Living In: Embrun, Ontario, Canada

Reviewed: May 28, 2009

I'm feel bad giving this recipe such a bad rating. Vietnamese food is my favorite and this sauce did not taste right at all. The garlic over powered everything!!!!

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6 users found this review helpful

Reviewer:

ColdNovember

Cooking Level: Beginning

Living In: Littleton, Colorado, USA

Reviewed: Jun. 10, 2008

This was..ok I thought. Personally preference I guess but I won't make it again. My son (who is the pickiest eater EVER) actually really liked it. But he won't notice if I dont make it again so I wont. It was just........bland to me.

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Reviewer:

SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Gulf Shores, Alabama, USA

Reviewed: Feb. 3, 2008

I've been making this sauce for years. First of all, I would double the recipe, second combine all ingredients in a sauce pan and bring to boil, the heat intensify the flavor, especially the garlic. I keep tasting it and adding more fish sauce, lime juice and sugar as needed until I like it. Doing it this way, you also dissolve all the sugar, so the sugar wouldn't just settle to the bottom.

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56 users found this review helpful