How to make it
5 steps. Take it one step at a time.
Place the garlic, green bird's eye chilies, and cilantro roots
Place the garlic, green bird's eye chilies, and cilantro roots into a mortar.
Pound the ingredients
Pound the ingredients with a pestle until they form a coarse paste. If using a blender, pulse briefly until roughly chopped but not pureed.
Add the palm sugar and continue
Add the palm sugar and continue to pound or stir until the sugar is completely dissolved.
Stir in the fish sauce and lime juice
Stir in the fish sauce and lime juice. Mix well until combined.
Taste the sauce; it should be an even balance of spicy, sour, and salty
Taste the sauce; it should be an even balance of spicy, sour, and salty. Adjust seasoning if necessary by adding more lime for sourness or fish sauce for saltiness.
A little kitchen wisdom
For the best flavor, use a mortar and pestle to crush the ingredients; it releases more aromatic oils than a blender. Adjust the number of chilies to your heat preference. If you want a more vibrant green color, add a handful of fresh cilantro leaves to the mix.
