Spicy, savory, sweet. Great for a dipping sauce, salad dressing, marinade.
I keep it on hand for spring/summer rolls, salad, egg rolls. On eggs. It's very versatile.
Jeaow Som
1/3 - 1/4 cup Nam Pa (Fish sauce)
1/3 cup water
1-2.5 tablespoons sugar
1/4 cup+ fresh lime juice
3 or 20 Thai bird chilies
3-4 cloves of garlic
Stir the 1 tablespoon of sugar in water to dissolve. Set aside.
In a mortar place the chilies, garlic, and 1 tablespoon of sugar. Pound until the chilies and garlic are broken down.
Add stir in lime juice, fish sauce, and about 1/3 of the water sugar mixture.
Taste and adjust your seasonings.
Serve with summer/spring rolls, in Vermicelli salads, with egg rolls. I keep it in the fridge for yum neua, crying tiger salad.
Alternatively you can:
1. Slice Thai bird chilies and garlic.
2. Used a blender/immersion blender for this.
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