State Bird Garum

vietworldkitchen.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

1 ⅓ cups fish sauce preferably Red Boat or one without sugar

⅓ cup fresh lime juice

2 whole cloves

1 Indian or Indonesian long pepper or 10 whole peppercorns

inch cinnamon stick

⅓ whole nutmeg see Note

1 garlic clove

inch section ginger peeled and sliced into 4 or 5 coins

1 small lemongrass stalk tough outer layers removed, trimmed of tough top and root bottom, then cut into 2-inch sections

Directions at vietworldkitchen.com

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