Every time I make this easy dipping sauce, I am amazed at how good it is, especially when paired with such simple dishes as grilled chicken, fish, squid, shrimp, or summer squash or with Poached Chicken with Lime Leaves (page 84). Depending on how you tilt its balance, the sauce may hit your palate with pungency, saltiness, tartness, and/or heat. Kosher salt is the best type to use for this recipe. It is coarse, less assertive than iodized salt, and a little sweet. Assembling this sauce is fun, fast, and up to each individual. As the cook, all you have to do is set out individual dishes filled with the ingredients.
Ingredients
Preparation
Step 1
Place each of the ingredients in a separate shallow dish, put the dishes on the table, and provide diners with individual dipping sauce dishes. Then, tell them how to go about assembling the sauce: First, put some salt and white pepper into the dish (2 parts salt to 1 part pepper is a good balance). Next, add a squeeze of lime. Finally, if heat is desired, use chopsticks to muddle some chile slices in the mixture to release their oils. That’s it. Diners should dip each bite of food into the sauce right before eating. They can make flavor adjustments and extra sauce as the meal progresses.
Step 2
For a more elegant—and perhaps easier—assembly, set up a dipping sauce dish with mounds of salt and white pepper for each diner, and then let them add their own lime juice and chile.
