Ingredients Jump to Instructions ↓

  1. Nuoc Mam Gung

  2. 5cm piece ginger, peeled

  3. 2 Tbsp caster sugar

  4. 2 birds eye chilis

  5. 2 cloves garlic

  6. 1/2 lime, peeled and sectioned

  7. 2 tbsp Nam Pla (fish sauce, available from oriental supermarkets)

  8. Put the lot in a food processor and whizz until liquid. Taste,

  9. and add more lime/Nam Pla if you think it needs it.

  10. Note: A Thai sauce used for dipping or as a kind of salad dressing

  11. (in small amounts; it's HOT!). At home we often have it with prawns

  12. grilled with garlic and chilis and a salad made from lettuce, finely

  13. sliced onion and cilantro.


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