: 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

Anecdotally, Mai Pham owns/operates a restaurant here in
Sacramento -- Lemongrass. It's very nice, good ambiance, excellent food,
attentive (but not too attentive) service.

Alan, out of interest, what is your overall impression of her cookbook?
Have you made many things from it?

TammyM
Sacramento, California