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This spicy tangy sauce is a dipping sauce for grilled sliced meats, usually eaten along with sticky rice. It is one of Laszlo Toth's favorite Asian condiments and he can often be seen scarfing down hunks of sticky rice soaked in it.This recipe makes about 1/4 cup, which is usually plenty to go around for a single family. If you have the ingredients around, it is a piece of cake to whip up in a pinch.

IngredientsEdit

  • Juice from one small lime or 1/2 a large one
  • 1/2 tsp sugar
  • 1/4 cup rice vinegar (distilled vinegar will be too strong; if you've got sweetened rice vinegar, you'll have to decrease the sugar)
  • 2 medium cloves garlic, coarsely minced or finely diced (depending on your point of view)
  • Thai peppers 2-5, thinly sliced (depending on the strength of your peppers and the constitution of your guests)
  • 1/4 tsp fish sauce

PreparationEdit

  1. Place the peppers, sugar, and garlic into a mortar and gently grind with a pestle (we are not looking for a paste, just smush enough to release the flavors)
  2. Thoroughly mix in the liquid ingredients, carefully adding the fish sauce a bit at a time and tasting frequently. Fish sauce can be a dangerous ingredient.

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