Total time: 5 minutes | Makes about ¾ cup
- 1 can (6½ ounces) Vietnamese pickled leeks
- 4 fresh Thai or serrano chiles, finely chopped with seeds, plus more
- ¼ cup fish sauce, plus more
Step 1Pull the leeks out of their pickling liquid, reserving the liquid. Finely chop the leeks.
Step 2Place the chopped leeks in a medium bowl, along with the chiles, fish sauce and 2 tablespoons of the pickling liquid. Stir well. Taste and add more chiles, fish sauce or pickling liquid if desired.
Note: Make ahead: The sauce can be refrigerated in an airtight container for up to 1 week.
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