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Nam Jim Moo Yang
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Source: Nam Jim ISBN 9789749797211 p. 40
| 10 grams | roasted garlic |
| 20 grams | roasted shallots |
| 60 grams | fish sauce |
| 30 grams | lime juice |
| 20 grams | tamarind concentrate |
| 10 grams | palm sugar |
| 10 grams | roasted rice powder |
| 20 grams | pulverized dried red chili pepper |
| 5 grams | Vietnamese coriander, julienned |
Pound together garlic and shallots.
Combine fish sauce, tamarind, and palm sugar. Heat over low fire, until boiling. Let cool. Add lime juice. Add garlic and shallots. Add red pepper, roasted rice powder, and garnish with coriander.
Serve with roasted pork neck.
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