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1½ tablespoons fish sauce

1 tablespoon fresh lime juice

1 or 2 red Thai chili peppers

1 small shallot

1 large garlic clove

1 tablespoon fresh minced cilantro

2 tablespoons brown sugar (loosely packed)

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1. Thinly slice the chili peppers.

2. Finely dice the shallots and garlic.

3. Combine fish sauce, lime juice, Thai chili peppers, shallots, garlic, cilantro, and brown sugar in a small bowl.

4. Mix until combined.

5. Serve with steak, seafood, chicken, and many more.

Substitutions

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Fish sauce. There aren’t any real substitutions for fish sauce. It’s the main ingredient. It wouldn’t be the same without and will change the sauce entirely. However, if you are adamant about creating the sauce without fish sauce, try substituting it with soy sauce.

Shallots. If you don’t have shallots, you can use scallions/green onions. 

Chilies. The red chilies in the sauce not only provide heat but also give the sauce a beautiful pop of red color. If color is not important and Thai chilies are too hot, try larger peppers as they typically mean less heat. Jalapenos, serrano, anaheim are less spicy than Thai chili peppers. Still too hot? Try removing the seeds first. You can also use dried red pepper flakes.

Sugar. For this particular steak sauce recipe, I’m using brown sugar, but you can use palm sugar or cane sugar.

Limes. Limes are readily available in Southeast Asia, unlike lemons. But you can substitute with lemons without much noticeable difference. Other people like to add an additional sour profile with tamarind powder or paste.

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