This delicious, intensely flavored ginger
sauce is served as an accompaniment to grilled (broiled) or roasted
poultry and fish dishes. It is also drizzled over plain noodles or rice to
give them a little extra spike, and is a good sauce to serve with
Vietnamese beef fondue. In this recipe, the ginger is grated, but it can
be pounded to a pulp using a mortar and pestle, if you prefer.
Makes about 150 ml/1/4 pint/2/3 cup
Fresh lime, squeezed and juiced
Groundnut (peanut) or sesame oil
Fresh root ginger, peeled and grated
Red Thai chilies, seeded and finely chopped
In a bowl, mix the nuoc mam with the lime
juice and honey, until well blended.