In the Phong Nha region of Vietnam, they serve a spicy green sauce with BBQ pork. Ingredients include Vietnamese coriander, garlic, lemon leaves, lemon zest, hot pepper and sugar. Its spicy and sweet: a perfect combination.
I wanted to recreate the flavors but didn’t have access to lemon leaves. And since I had a ton of parsley and scallions on hand, I came up with this version. It packs a big punch, so you won’t need that much. As a plus, this can be made in advance and keeps for days in the refrigerator. Serve it with pork and meat dishes, but it’s also great on fish.
1 large clove of garlic
A handful of parsley
1/2 a jalapeno
1 Meyer lemon
1 tbsp of ginger
1 tbsp of agave syrup (or honey)
Freshly ground black pepper
Place the garlic and parsley in the food processor.
I tested it with the pan-roasted skate I posted earlier.
But it was even better with Asian-style grilled ribs!