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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 batch 190g Recipe makes 1 batch) The following items or measurements are not included below: 1 piece ginger |
||
| Calories 165 | ||
| Calories from Fat 4 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2788mg | 116% | |
| Potassium 452mg | 12% | |
| Total Carbohydrate 40.0g | 13% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 31.9g | ||
| Protein 4.1g | 8% | |
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Nuoc Mam Gung
By: Liz2
Oct 18, 1999
I enclose a recipe for Nuoc Mam Gung, a Thai sauce which can be used for dipping or as a kind of salad dressing (in small amounts; it's HOT!). At home we often have it with prawns grilled with garlic and chilis and a salad made from lettuce, finely sliced onion and coriander (cilantro in the States?). Nuoc Mam Gung
1 batch
Ingredients
- 1 piece ginger, peeled (5 cm piece)
- 2 tablespoons caster sugar
- 2 birds eye chiles
- 2 cloves garlic
- 1/2 lime, peeled and sectioned
- 2 tablespoons nam pla (fish sauce, available from oriental supermarkets)
Directions
1
Put the lot in a food processor and whizz until liquid.2
Taste, and add more lime/Nam Pla if you think it needs it. Thanks, Liz Ling
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- Course > Salads
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