| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Vietnamese | Sauces | 3 | /4 cup |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | Cloves garlic | |
| 2 | Fresh chile peppers, preferably Serrano | |
| 1 | tb | Sugar |
| 3 | tb | Fish sauce |
| 2 1/2 | tb | Fresh lime juice |
| 4 | tb | Water |
INSTRUCTIONS
This sauce truly defines Vietnamese cuisine. It goes well with deep fried, roasted and grilled foods. [Amen! S.C.] In a mortar, pound the garlic, chile pepper and sugar into a paste. (Or blend in a food processor or blender.) [It's better in a mortar. Trust me... S.C.] Transfer mixture to a bowl and add fish sauce, lime juice and water; stir to blend. Allow mixture to sit for 5 minutes or until ready to serve. Strain mixture into dipping saucers. [Not me--I prefer a chunky texture. S.C.] Makes about 3/4 cup. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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