I experimented with this base this week on a pork butt and beef brisket
Everything seems to blend well here, except the sesame oil and lime juice balance,
which I've been playing with and have gotten different reviews...
6 T Rice vinegar
6 T fish sauce
2 T Sesame Oil
6 T fresh coriander (cilantro) leaves, finely chopped
8 fresh or dried Thai (Birds Eye) chillies, chopped
3 T garlic, minced
3 T fresh ginger, diced
1/2 cup chicken stock
Juice of two limes
Salt to taste
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