Friday, March 6, 2009
Oyster With Vietnamese Ginger-Lime Sauce
Okay, this post is not about oysters but it's about having it with sweet, spicy and sour Vietnamese Ginger Lime Sauce. I bought some Malpeque oysters and shucked them at home. They were quite large but thankfully they are not "milky" at all. Well, what can go wrong with freshly shuck oysters with some ginger lime sauce? They were just perfect!!
Recipe adapted from Pleasures Of The Vietnamese Table by Mai Pham
Ginger-Lime Dipping Sauce (nuoc mam gung)
1 tsp Chopped Garlic
2 Fresh Thai Small Chilies
3 Tbsp Sugar
3 Tbsp Minced Ginger
2 Tbsp Fresh Lime Juice
1/4 Cup Fish Sauce
3 Tbsp Water
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.