| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Vietnamese |
Sauce |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
White vinegar |
| 3 |
tb |
Bottled fish sauce (you get this at Asian markets) |
| 2 |
tb |
Fresh lime or lemon juice |
| 2 |
|
Finely minced chiles; as hot or mild as you like |
|
|
Sugar to taste (optional) |
|
|
Minced garlic |
INSTRUCTIONS
Date: Thu, 7 Mar 1996 02:16:55 GMT
From: rain@hothouse.iglou.com (Rain)
Here are a couple of hot, tasty Southeast Asian sauces. The recipes are my
slight modifications from the ones in SUNDAYS AT MOOSEWOOD RESTAURANT, a
wonderful cookbook I highly recommend.
Combine and taste. If too salty or sour, add a little water and/or a trace
of sugar to balance. Use on rice alongside almost any Southeast Asian dish,
or as an unusual and kick-ass salad dressing.
CHILE-HEADS DIGEST V2 #262
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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