| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Vietnamese |
Sauces, Vietnamese |
1 |
Cup |
INGREDIENTS
| 2 |
sm |
Cloves garlic, sliced |
| 1 |
ts |
Ground chili paste |
| 1 |
|
Fresh thai bird chili, chopped (optional) |
| 2/3 |
c |
Hot water |
| 2 |
tb |
Fresh lime juice with pulp |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Shredded carrots for |
|
|
Garnish |
| 1/4 |
c |
Fish sauce |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on Feb
23, 1998
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