On Tue, 08 Feb 2005 21:41:45 GMT, "kilikini"
> wrote:

>Hahabogus wrote:
>> makes about 3/4 of a cup
>>
>> 1 teaspoon chopped garlic
>> 2-3 thai bird chiles or 1 serrano chili, choped
>> 3 tbsp sugar
>> 3 tbsp minced fresh ginger
>> 1/4 cup fish sauce
>> 2 tbsp fresh lime juice
>> 3 tbsp water
>>
>> put garlic,chilies.sugar and ginger in a mortar and pound into a
>> paste. Transfer to a small bowl and add fish sauce,lime juice and
>> water. Stir well to combine. Set aside for 15 minutes before serving.
>>
>> Keeps several weeks in the fridge. But you lose the sharpness of the
>> ginger after overnight.
>>
>> Good on seafood and grill chicken.
>>
>> "Pleasures of the Vietnamese Table" Mai Pham
>
>WHERE DID YOU FIND THIS?!?!?! This is just about the exact recipe I've been
>looking for for a dipping sauce for shrimp wantons, egg rolls, spring rolls,
>whatever! Oh, you are my HERO! yay!
>
>If anyone else has something similar, but a different variation of this,
>bring it on! Thanks, Mr. B.
>
>kili
>
>

Well heres one to try...Hag k

Fish Sauce- -- (Nuoc Cham)

1 sm red chile -- thinly sliced or 1/4 tsp dry red
pepper flakes
3 1/2 Tbsp white sugarx
1 Tbsp garlic -- minced
2 Tbsp carrots -- finely shredded
6 Tbsp lime juice -- fresh
4 Tbsp fish sauce -- (Nuoc Mam)

Combine all fish sauce ingrediants jar with a tight sealing lid (make
sure the lid seals well as this stuff is Stinky). Shake well to
combine. Chill.


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