in Vietnam we have many types of vegetable salads but the key to a great salad is the dressing today I'd like to show you how to make a very deadly Vietnamese tide dressings it will make your salad watery it's very dusty and you can storage in the fridge for later in a saucepan add sugar water and few drops of lime juice the lamb juice prevents the sugar from Bristol icing set over medium heat stir until the sugar is melted and bring to a boil stir frequently to prevent burning when the sugar syrup is as thick as corn syrup remove from the heat or in a small bowl F fish sauce mix well add lamb juice mix well add garlic chili pepper mix well test the dressing for a balance of sweet sour spicy and salty flavor adjust to your liking for more depth of flavor add a little more fish sauce or more lamb juice if it's too sweet now the dressing is ready you can store it in the fridge for up to four weeks ok bye see you next time