Vietnamese Vegetable Dipping Sauce with Caramelized Fish Sauce (Mắm Kho Quẹt)

Step 1

In a very small clay pot, render the pork fat over medium heat until it becomes golden brown and crispy. Remove the fried pork fat and set it aside.

Step 2

To the rendered pork fat, add shallot, dried shrimp, and garlic. Sauté over medium heat until fragrant, about 1-2 minutes.

Step 3

Add fish sauce and sugar to the pot. Cook for 2-3 minutes, stirring occasionally, until the mixture begins to boil and slightly thickens. Turn off the heat.

Step 4

Top the sauce with a pinch of black pepper, the reserved fried pork fat, and optional red chili peppers for a spicy kick. Serve the sauce directly in the clay pot (or transfer to a serving bowl) alongside a platter of vegetables for dipping.