Ingredients
1 Bunch Cilantro [bottom stems twisted off]
1 Bunch Scallions [green onion]
3 Tablespoons Thai Fish Sauce [nam pla or nouc nam]
Juice of 2-3 Limes [should be about 3 tablespoons]
3 Tablespoons Sugar [slightly heaping]
1-3 Serrano or Jalapeño Chilies [depending on size]
4-5 Large Cloves Garlic
Preparation
Blend everything in food processor. Use to marinate meat [8 hours or overnight], chicken [4-6 hours], or fish [1-2 hours]. I simply combine the sauce and the meat in a large ziplock bag and put it in the refrigerator for the alloted time. Then it’s good to go on the grill. Heat the marinade and serve it on the side.
The sauce will taste a little different every time, just because the chilies can be so unpredictable.
