Ingredients:

  • 120 ml neutral oil (canola or vegetable)
  • 15 g minced garlic
  • 15 g minced shallots
  • 10 g dried chili flakes
  • 45 ml fish sauce
  • 25 g granulated sugar
  • 5 ml lime juice
  • 100 g dried beef floss

Instructions:

  1. Heat the neutral oil in a small saucepan over medium-low heat. Add the minced garlic and shallots. Sauté slowly, stirring constantly, until the edges are golden and the aroma is nutty.
  2. Stir in the chili flakes for the final 30 seconds. Do not let them turn dark brown. Remove the pan from the heat immediately.
  3. In a separate small bowl, whisk together the fish sauce, sugar and lime juice until the sugar has completely dissolved into a clear, slightly thickened syrup.
  4. Pour the warm aromatic oil and the fish sauce syrup over the dried beef floss in a large mixing bowl.
  5. Using a fork or whisk, gently fold the mixture together until the floss is evenly coated. Avoid over-mixing so the airy floss stays light.
  6. Transfer the sauce to a glass airtight jar for storage.