| 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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