Active Time

　　15 min

　　Total Time

　　3 1/4 hr

　　Pleasantly pungent with a touch of heat, this classic spring roll sauce also works well with the chicken satés.

Ingredients

　　1 tablespoon sugar

　　1/4 cup warm water

　　1/4 cup Asian fish sauce, preferably nuoc mam

　　2 tablespoons rice vinegar (not seasoned)

　　3 tablespoons fresh lime juice

　　1 garlic clove, minced

　　1 fresh Thai chile (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise

　　Stir together sugar and water in a bowl until sugar is dissolved. Stir in remaining ingredients and chill, covered, at least 2 hours to allow flavors to develop. Bring to room temperature before serving (this will take about 1 hour).

　　Cooks' note:

　　Sauce can be chilled up to 3 days.