Cool Lime Dip

Directions

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.