Cool Lime Dip

1. 1

   Place the coriander, peppercorns, and star anise in a 1 qt saucepan and toast over medium heat, stirring often, until dark and very fragrant, 2-3 minutes.

2. 2

   Add the sugar and chilies and cook until melted and lightly carmelized, about 2 minutes.

3. 3

   Carefully and gradually add the water, and bring it to a boil over high heat.

4. 4

   Stir until the caramel has dissolved.

5. 5

   Remove from heat.

6. 6

   Place the rice vinegar, lime juice, lime leaves, ginger, sesame oil, and fish sauce in a bowl, and whisk to combine.

7. 7

   Pour the sugar syrup into the bowl, stir to combine and cover.Leave at room temperature at least 12 hours, preferably overnight.

8. 8

   Then strain and discard the solids.Transfer the sauce to a continer, cover and refrigerate up to 2 weeks.

No additional tips available.