a salty, sweet, tangy dipping sauce originating from Laos. Goes great on noodles, or as a dipping sauce for bbq'd meats
- 4 (6-inch) cilantro sprigs, leaves and stems separated
- 10 garlic cloves
- 1 (1 1/2-inch) piece fresh ginger, peeled and roughly chopped
- 3 to 5 fresh Thai chiles
- ½ cup fresh lime juice
- ½ cup fish sauce
- 5 tablespoons granulated sugar
- 1 scallion, thinly sliced
chop, then mix.
Alternatively, use a blender, but don't make a purée out of it.