Ginger-Lime Dipping Sauce
nuoc mam gung
Makes about 3/4 cup

1 teaspoon chopped garlic
2 to 3 Thai bird chilies or 1 serrano chili, chopped
3 tablespoons sugar
3 tablespoons minced garlic
1/4 cup fish sauce
2 tablespoons fresh lime juice
3 tablespoons water

This is probably one of my favorite standby sauces. Intensely gingery and spicy, it goes well with foods that have been simply prepared, such as steamed or grilled chicken, meat or seafood. Although this sauce will keep for up to two weeks, I prefer to make it fresh because the ginger tends to lose its sharp flavors when held overnight.

1. Place the garlic, chilies, sugar and ginger in a mortar and pound into a paste. (You can also chop by hand.) Transfer to a small bowl and add the fish sauce, lime juice and water. Stir well to combine. Set aside for 15 minutes before serving.

Source: Pleasures of the Vietnamese Table © Mai Pham, 2001
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