Yield: 1 Cup
|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|
|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.