1 to 2 Thai chiles, stemmed and minced

Cooking Directions

In a small bowl, combine the fish sauce, sugar, vinegar or lemon juice, and ½ cup water and stir until the sugar has dissolved. Add the garlic and chiles and stir to combine. Use immediately, or refrigerate for up to 1 week if made with vinegar or up to 2 days if made with lemon juice.

Hue Rice Dumplings

Makes about 80 bite-size dumplings; serves 6 to 10 as a snack or appetizer

For the filling

6 Tbsp dried mung beans, soaked in cold water to cover overnight

1/4 cup sesame seeds, toasted

1/2 cup fried shallots, minced

1/4 cup shallot or canola oil

1/2 tsp kosher salt

2 tsp sugar

For the dough

2 cups tapioca starch, plus more for dusting

1/2 cup cornstarch

1/2 cup rice flour

1 Tbsp sugar

1 1/2 tsp kosher salt

1/4 cup plus 2 Tbsp shallot oil or canola oil

For the flavored soy sauce

1/2 cup light soy sauce

1 1/2 Tbsp distilled white vinegar

1/4 cup plus 1 Tbsp sugar

1 small garlic clove, minced

1 to 2 Thai chiles stemmed and minced