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Teuk Trey (ទឹកត្រី) – Fish Sauce Dip with Lime
Teuk Trey sits next to the rice on almost every table in Cambodia. You dip grilled pork, spring rolls or Num Krok into it. The base is fish sauce, which you round out with dissolved sugar, water and lime juice until salty, sweet and sour are equally strong. Garlic and bird's eye chili add heat, and chopped peanuts on top are typical for the Khmer version. A jar of it keeps in the fridge for a week.
Teuk Trey (ទឹកត្រី) – Fish Sauce Dip with Lime
Laura Chen
6
15 minutes
5 minutes
40
Cambodian
Sauce
Teuk Trey is the fish sauce dip that sits on the table in Cambodia next to almost every grilled meat, spring rolls and Num Krok. You stir fish sauce with sugar water, lime, garlic and chili and scatter peanuts over it. The Khmer version is sweeter than the Vietnamese Nước Chấm.
Ingredients
- 4 tbsp fish sauce
- 4 tbsp water
- 3 tbsp sugar
- 3 tbsp lime juice
- 2 garlic cloves, finely chopped
- 1 red bird's eye chili (small, very hot chili), finely chopped
- 1 tbsp carrot, finely grated
- 1 tbsp roasted peanuts, chopped
Instructions
- Warm the water and sugar in a small pot for 1 to 2 minutes, until the sugar has dissolved. Do not let it boil.
- Let the sugar water cool for 5 minutes and stir in the fish sauce and lime juice.
- Add the garlic, chili and carrot.
- Let the dip stand for 10 minutes so the garlic releases its flavor.
- Pour it into small bowls and scatter the peanuts over it just before serving so they stay crisp.
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