Yield: 8 servings
Measure | Ingredient |
---|---|
6 tablespoons | Thai fish sauce |
5 tablespoons | Thinly sliced scallions |
3 tablespoons | Fresh lime or lemon juice |
3 tablespoons | Finely chopped cilantro |
1½ tablespoon | Minced serrano chilies |
2 teaspoons | Roasted chili paste |
½ teaspoon | Minced garlic |
Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.