anchovy fish sauce
minced garlic, lemongrass, chili
Make the sauce
Chop a piece of pineapple into very fine paste.
Transfer to a bowl and add same amount of water. Mix well. Use a blender to blend the pineapple with water if available.
(It is very hard to give exact measurements for the sauce, because it very much depends on the kind of anchovy fish sauce and pineapple you have)
Add half a cup of anchovy fish sauce, adjust the amount based on how sweet/salty you want your sauce to be. Then add sugar and lime juice to your taste.
Even when the anchovy fish sauce is labeled as “ready to be served” you still have to follow these basic steps
Mince Garlic, lemongrass and hot chili pepper, about 1 tbsp each
Heat 4 tbsp oil in a pan and fry the minced garlic, lemongrass and chili till golden brown.
In a bowl add 1 tsp chili/paprika powder, and pour the seasoning oil into the bowl while it is still hot. The oil will have nice red color and fragrance. Add half of the seasoning oil to the sauce.
Vegetables and herbs: lettuce, mint leaves, or any herbs, cucumber, bean sprouts, shredded green papaya…
All cut into small strips
Assemble: In a serving bowl, add vermicelli on top of fresh greens, then roasted/boiled pork, some seasoned oil and the sauce. Some peanuts and fried shallots on top. Stir well and Enjoy!!