2 cups fish sauce
2 cups hot water
2 Thai red chili peppers, de-seeded, finely minced
4 packets of stevia
2 lemons, only the freshly squeezed juices
4 large garlic cloves, peeled, finely minced
1/2 cup peeled, finely minced ginger root
Use as a dipping sauce for S. Vietnamese rice paper-wrapped summer rolls or eggrolls. Also good as a dressing for goi, or South Vietnamese chicken cabbage salad.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.