Best 2 Thai Chile Herb Dipping Sauce Recipes

Thai Chile-Herb Dipping Sauce image

Provided by Stanley Lobel

Yield Makes about 2/3 cup

Number Of Ingredients 8

1 tablespoon jasmine or other long-grain rice
6 to 8 dried whole Thai chiles (each about 2-inches long)
1 heaping tablespoon finely chopped scallion
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons sugar
3 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1/3 cup fresh lime juice

Steps:

1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.
2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).
3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

Smashed Potatoes With Thai-Style Chile and Herb Sauce image

Provided by Lidey Heuck

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

4 tablespoons olive oil
2 pounds small new or Yukon gold potatoes (ideally about 1½-inch wide)
Kosher salt
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon minced Fresno or serrano chile, or 1/2 teaspoon red-pepper flakes, plus more to taste
1 teaspoon soy sauce or tamari
1 teaspoon granulated sugar
1 garlic clove, grated
1/4 cup roughly chopped fresh cilantro, plus whole leaves for serving
1/4 cup thinly sliced scallions, white and green parts

Steps:

Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.