makes about 3/4 of a cup
1 teaspoon chopped garlic
2-3 thai bird chiles or 1 serrano chili, choped
3 tbsp sugar
3 tbsp minced fresh ginger
1/4 cup fish sauce
2 tbsp fresh lime juice
3 tbsp water
put garlic,chilies.sugar and ginger in a mortar and pound into a paste.
Transfer to a small bowl and add fish sauce,lime juice and water. Stir
well to combine. Set aside for 15 minutes before serving.
Keeps several weeks in the fridge. But you lose the sharpness of the
ginger after overnight.
Good on seafood and grill chicken.
"Pleasures of the Vietnamese Table" Mai Pham
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No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban