FoodBanter.com - View Single Post - nuoc mam gung (ginger lime dipping sauce)

(Hag & Stenni) wrote in
:

> 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.
>
>
> Pull a Loraine Bobit (cut of Waynes Penis) to reply
>

Hi Hag;

I'd up the garlic quantities in this to 2 tbsps, but that's just me. And
add some minced shallot (equal amount to the garlic used).

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban