Thursday, April 17, 2008

Nam Pla dressing for vermicelli salad...

I am unsure why I haven't made vermicelli salad for DH or the girls yet, both Diva and DH love Thai beef salad, and this has some of the similar flavors. This is a simple sauce/dressing, and it can keep up to a month in the fridge once made. Tonight the girls kept saying "mmmmm, mmmmm" And Diva told me it was like eating at a fancy restaurant, she requested I pack her some salad for school tomorrow for lunch.
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Give Peas A Chance Nam Pla Dressing

These are approximate measurements
1/3 - 1/4 cup Nam Pla (Fish sauce)
1/3 cup water- hot
1/4 cup fresh lime juice
3 or more Thai bird chilies
2 1/2 tablespoons sugar
3-4 cloves of garlic


Dissolve the sugar in water.









According to your tastes pick out your chilies.









Slice them fairly thick.








Slice the peeled garlic.







Place the garlic and chilies in the sugar water.







Add the fish sauce.









Lime juice.








Give it a stir.






Give Peas A chance Nam Pla Dressing

1/3 - 1/4 cup Nam Pla (Fish sauce)
1/3 cup water- hot
1/4 cup fresh lime juice
3 or more Thai bird chilies
2 1/2 tablespoons sugar
3-4 cloves of garlic


Dissolve the sugar in water.
Slice Thai bird chilies and garlic.
Combine all ingredients.
Give it a stir.
Season to taste
Serve with Spring Rolls, in Vermicelli salads, and egg rolls.
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