1 cup water
1/4 cup fish sauce
1/4 cup cider vinegar
2 tb raw sugar
4 cloves garlic, finely chopped (to taste)
2 fresh chillies, finely chopped (to taste)
Mix all together. Keeps well in the fridge.
Essential accompaniment to spring rolls.
This delicious Vietnamese dish has more garlic in it than anything else I cook. You can of course vary the vegetable component.
500 green beans, cut into short lengths
12 – 16 cloves garlic, finely chopped
6 – 9 fresh hot chillies (to your own taste), finely chopped
5 tb oil
275 g lean pork, minced
1/2 tsp paprika
1 tb brown sugar or palm sugar
3 tb fish sauce
300 ml water
Put oil in a wok over medium-high heat, add garlic and chillies and stir-fry until golden. Add pork, stir-fry until no longer raw, add remaining ingredients. Cook about 8 mins until beans are tender and water largely absorbed.
Mango, cashew nuts and basil can be added to this.
From: Madhur Jaffrey Far Eastern Cookery
1 fish sauce
1 cider vinegar
Turn this with shredded carrot, cucumber, radish or similar veges