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Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.
Beyond pho soup, this dipping sauce is fabulous with chicken and pho fat rice and spicy chicken slaw. Its tangy heat cuts richness and enlivens whatever it touches. — The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles by Andrea Nguyen. Buy this book from Indiebound or Amazon.
Reprinted with permission from The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles by Andrea Nguyen, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: John Lee © 2017
In a small bowl, stir together the ginger, lime juice, and sugar to dissolve the sugar. Taste to make sure it’s agreeable on a spicy-tart-sweet level. Adjust as needed. Add the fish sauce and chile and set aside for 15 minutes to meld and develop flavors. The sauce may be refrigerated for a few days. Serve in the bowl or use as a salad dressing.
