Yield: 1 Cup
| Measure | Ingredient |
|---|---|
| 2 smalls | Cloves garlic, sliced |
| 1 teaspoon | Ground chili paste |
| 1 \N | Fresh thai bird chili, chopped (optional) |
| ¼ cup | Fish sauce |
| ⅔ cup | Hot water |
| 2 tablespoons | Fresh lime juice with pulp |
| ¼ cup | Sugar |
| 2 tablespoons | Shredded carrots for garnish |
Place garlic, chili paste and chili in a mortar. With a pestle, pound into a paste. (If you do not have a mortar & pestle, finely mince the garlic and chili.)
Combine the garlic mixture with the remaining ingredients in a small mixing bowl. Stir until the sugar has dissolved. Ladle sauce into serving bowls and float the carrot slivers on top.
Reprinted from "The Best of Vietnamese & Thai Cooking" cookbook.
Favorite recipes from Lemon Grass Restaurants and cafes.