Recipe - Nam Pla Wan

One fourth cup Fish sauce
5 tablespoon Lime juice
2 Cloves garlic; minced
5 Thai red or green chiles;
thinly cut or sliced up

Date: Thu, 21 Mar 1996 13:42:48 +0700

From: Chris Kridakorn Odbratt chrisko@mozart.inet.co.th

Subject: Dipping Sauce from Hell, Part II

Just mix it, excellent drizzled over plain rice.

Here is a very popular dip (for raw vegetables) coming from the North
Eastern part of Thailand. Before the good Colonel in Korat (NorthEastern
Thailand) says that this is definitely not the real thing, I have to admit
it's been adapted to western kitchens (I doubt you can find the real fish,
fermented guramies).

CHILEHEADS DIGEST V2 #272

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.