Nuoc Mam Gung Recipe

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.

Ingredients : Makes about 150 ml/1/4 pint/2/3 cup

15 ml

1 teaspoon

100 ml

75 g

Nuoc mam

Fresh lime, squeezed and juiced

Honey

Groundnut (peanut) or sesame oil

Fresh root ginger, peeled and grated

Red Thai chilies, seeded and finely chopped

Method :

In a bowl, mix the nuoc mam with the lime juice and honey, until well blended.
Beat in the oil, ginger and chilies.
Leave to stand for at least 30 minutes.