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.