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Hot Fish Sauce



By Habeeb Salloum

Can be served with all types of entrées and soups.

4 medium size red chilies, seeds removed and chopped
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon sugar
1 tablespoon water
2 tablespoons lime or lemon juice
2 tablespoons vinegar
3 tablespoons Nuoc Mam
4 tablespoons finely chopped fresh coriander

Place all ingredients in a food processor and process for a minute, then serve with all types of entrées.

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