Thanks for the recipe.
Becca
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
>
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