Lime Sauce

Jaew Som Mak Nao

Preparation info

    • Difficulty

      Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About

Ingredients

  • 5 fresh chilli peppers—place them in the hot embers and ashes of charcoal, then peel off the skin and wash them
  • 5 (small) shallots
  • 2 (small)

Method

Make the minced pork into a ball.

Put a small pot on the fire with the meat and some water in it, just enough to cover the meat. Add fish sauce and leave to boil. When the meat is cooked, remove it and pound it finely. Then pound the cooked chilli peppers. When they are finely pounded, add the prepared shallots and garlic and pound all together. Add the pounded pork mix