Vietnamese Lime Ginger Sauce Recipes

Steps:

• * Put the garlic, sugar, chilies and garlic into a mortar and pound until well blended.
• * Add the lime segments and pound again until the mixture is as smooth as possible.
• * Stir in the fish sauce. If you like, you can use a small food processor instead of a pestle and mortar.
• * This sauce will be good for 10 days in an airtight container in the refrigerator.

Steps:

• 1. Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.

Steps:

• In a shallow bowl, combine the ginger, lime juice, and sugar. Stir to dissolve the sugar.
• Add the fish sauce. Cover and set aside for 30 minutes before serving.
• Soak 16 wood skewers in water for 30 minutes.
• In a large bowl, combine pork, shallot, garlic, fish sauce, sugar, and black pepper. Cover and refrigerate for at least 1 hour, or for as long as overnight.
• Light a charcoal grill or turn a gas grill to medium-high. Spoon 2 teaspoons of oil onto a platter. Use the oil to coat your hands. Scoop up a tablespoon of the pork mixture and shape it into a tight ball. Set on the oiled plate. Repeat with the remaining pork. You should have 50 meatballs.
• Slide the balls onto skewers, placing 3 on each. When the coals are ready, place skewers on the grill and cook for 10 minutes without moving. Turn and continue cooking 10 more minutes or until the meat is cooked through.
• Transfer the meatballs to a serving dish, setting aside 6 skewers for the noodle dish.
• Wrap the meatballs in the lettuce leaves, top with carrots and cilantro leaves. Serve with the ginger-lime sauce.

Steps:

• In a small bowl, combine the ginger, lime juice, and sugar and stir to dissolve the sugar. Taste and adjust the flavors with more lime juice or sugar as needed. The ginger and lime should both be prominent, but not to the point that they make you wince and pucker. Add the fish sauce, starting out with 2 tablespoons and adding more as your palate dictates. Set aside for 30 minutes to let the ginger bloom before serving.
• Put the sauce on the table so that diners can serve themselves, or divide among individual dipping sauce bowls. It may be prepared 2 to 3 hours in advance and left at room temperature until serving.

Steps:

• 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
• 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.

Steps:

• Place the garlic, chilies and 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. Drizzle over oysters or shrimp.

Steps:

• In a small bowl, stir together the ginger, lime juice, and sugar to dissolve the sugar. Taste to make sure it's agreeable on a spicy-tart-sweet level. Adjust as needed. Add the fish sauce and chile and set aside for 15 minutes to meld and develop flavors. The sauce may be refrigerated for a few days. Serve in the bowl or use as a salad dressing.

Steps:

• Combine all ingredients together in a container.