Xanthan Gum Free Classic Nam Jim

Total time10 min

Prep time10 min

Cook time0 min

4.8

(20)

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Ingredients

4 servings

2 cloves garlic, peeled
2–4 bird's eye chiles, stems removed (use 2 for medium heat, 4 for hot)
1 tbsp palm sugar, roughly chopped (or light brown sugar)
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fish sauce
1 tbsp fresh cilantro stems, finely chopped
1 small shallot, finely minced

Instructions

1
Add the garlic and bird's eye chiles to a mortar and pound with the pestle until broken down into a coarse, slightly wet paste, about 1–2 minutes.
2
Add the palm sugar and continue pounding until the sugar is mostly dissolved and incorporated into the paste.

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