Sweet fish sauce or “Thuk Threy P’aim” in Khmer, is a sauce used in many different Asian dishes from Bai Moan, Rice Vermicelli Salad, Banh Xeo, etc. and it helps to enhance the flavor. I tend to make it in larger amounts so that I can store it in the fridge for future use which usually lasts for several months.
The aroma of fish sauce isn’t always the most pleasant, especially if it wasn’t a staple in your household growing up but once you become accustomed to it, you’ll see why it’s a hit in our communities. Another pro is that it’s easy to make and you can use whichever measurement you prefer to achieve the same results, I used a cup in my recipe.
Cambodian Sweet Fish Sauce
Course: Dipping SauceCuisine: Cambodian, AsianDifficulty: Easy10
minutesIngredients
1 – fish sauce
1 – white vinegar
1 – sugar
2 – 2.5 hot water
Add slices of carrot
Add slices of Thai chili pepper
Chopped garlic
Crushed peanuts
Directions
- Pour hot water into a large mixing bowl.
- Add the sugar and let it dissolve, stir well.
- Then mix in fish sauce and vinegar, stir.
- Add in the carrots, peppers, garlic and peanuts then stir again.
