Lemongrass Sauce

• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 1/4 cup water
• 1/4 cup Asian fish sauce (nam pla)
• 1/4 cup fresh lime juice
• 2 tablespoons finely minced lemongrass bulb
• 1 kaffir lime leaf, shredded fine (optional; sold in Asian markets)
• 2 teaspoons minced fresh coriander leaves
• 1 teaspoon minced scallion
• 2 tiny Thai red "bird" chilies, or other fresh red chilies, sliced (or to taste)

1. Combine the vinegar, sugar, water, fish sauce and lime juice in a small, nonreactive saucepan.
2. Bring just to a boil; then, add the lemongrass and the lime leaf and simmer for 30 seconds.
3. Remove from heat, and place the saucepan in a bowl of ice and water to chill it until it is room temperature, about 10 minutes.
4. Stir in the cilantro, scallions and chilies to taste.

rice vinegar, sugar, water, fish sauce, lime juice, lemongrass bulb, lime leaf, fresh coriander leaves, scallion, chilies

Taken from cooking.nytimes.com/recipes/4918 (may not work)