6 cloves garlic
6 small bird’s eye chilles
1 long red chilli
4 tbsp white sugar or palm sugar
3 tbsp fish sauce
juice of 2 limes
1 tbsp finely chopped coriander (cilantro) stalks and leaves
Marion’s mum Noi is her inspiration in the kitchen, so let her inspire you with this traditional Thai chilli sauce. You can make it in minutes and use it as a dipping sauce for hot or cold seafood. With its fresh red chilli and bright green coriander, it looks great on a Christmas table, too.
WATCH THIS RECIPE
Mum’s Nahm Jim Sauce
PREP TIME
10 minutes
COOK TIME
-
SERVES
Makes 1 cup
Ingredients
Steps
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Use a mortar and pestle to pound the garlic and chillies to a rough paste. Then, using the pestle, stir in the sugar, fish sauce and lime juice. Transfer to a serving bowl and stir through the coriander.
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Notes:
– Serve with any hot or cold seafood. It’s a great sauce for a seafood platter!
FROM THE SHOP
Vietnamese Chicken Salad
Even if I cannot use all ingredients or don’t have them,I have found I can customise the recipe to suit and still get that scrumptious taste. I used lettuce instead of cabbage and no wonton wrappers but it was delicious and had leftover chicken for another meal.