This is the classic Thai sauce for spooning over most everything from rice to sizzling beef, salads, lamb, and wok fried fish and shrimp dishes. It is a multi cultural dish that has a version in most Southeast Asian cuisine and is great with Vietnamese lettuce wraps. For variety, try adding garlic in place of shallots. I like to add diced ginger for my Vietnamese lettuce wrap condiment.
1 shallot, diced
2 Thai chilies, sliced very thin
2 tablespoons fish sauce
1 tablespoon fresh lime juice
Mix all ingredients together and let stand for 1 hour. May be refrigerated for a night or two.
YIELD: 1/2 cup
VARIATION: Fry the shallots in oil for a rich caramelized flavor to spoon over rice.
SOURCE: Chef Jamie Smith