Notes: Spoon this sauce onto raw oysters on the half-shell.
4 parts rice vinegar
1 part Asian fish sauce (nuoc mam or nam pla)
1/4 teaspoon minced fresh ginger for each tablespoon of vinegar
sugar
1
Combine 4 parts rice vinegar and 1 part Asian fish sauce (nuoc mam or nam pla), 1/4 teaspoon minced fresh ginger for each tablespoon of vinegar, and enough sugar to mellow the mixture's sharpeness.