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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mince chilies and garlic finely and place in a mortar. | 2. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. | 3. Add fish sauce, vinegar and lemon juice, stirring between each addition. | 4. Variations of this are found in Cambodia, Thailand and other Southeast Asian countries. | 5. You can fiddle with it endlessly. | 6. This is a good starting point. The proportions shown here produce what I consider a mildly warm dip. | 7. I generally use two to six times as many chilies, depending on their strength and how hot I want it. | 8. Variations: use green serrano chilies instead of dried red ones, lime juice instead of the lemon juice or palm sugar instead of granulated. | 9. If you make it in a food processor, don't over process. It should have small chunks of each ingredient rather than being a homogeneous liquid. | 10. The taste is sour and hot, very puckery. It's great with poached or steamed chicken, duck or game hens. Much better with basically bland dishes rather than something like curry which has it's own blend of spices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red chilies	2			-	-	-	-
garlic clove	2			-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.