Vietnamese Marinade

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  • 4-5 limes
  • 3/4 cup fish sauce
  • 1/2 rose of garlic, peeled and crushed
  • 1/5 cup dark brown sugar
  • 4-6 bird's-eye chili peppers (also called "Thai hot"), minced
  • 1/2 teaspoon kosher salt

Use a fine grater to zest about half of the skin from the limes.

Press and roll each lime against a hard surface with the palm of your hand (being careful with the ones with skin removed). Microwave all of the limes together, for about 30 seconds. Slice them open to extract the juice from all limes.

Combine the zest, the juice, the crushed garlic, the brown sugar, the minced peppers, and the salt.

Preparation time: 10 minutes