Author Notes: This is my guess at what guacomole would be if it was born in SE Asia. It’s enough like aTex-Mex version that you will recognize it as guacamole; it’s enough different that your taste buds will perk up and take notice! —hardlikearmour
Makes: 2 1/4 cups
Ingredients
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1 large lime
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1 tablespoon fish sauce
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1 medium shallot
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3 medium garlic cloves, peeled
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1.5- to 2-inch knob ginger
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2 large ripe Hass avocados
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Mint (about 10 large leaves)
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Thai Basil (about 20 leaves, less if your subbing regular basil)
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About 10 sprigs cilantro (or about 15 leaves rau rum if you’ve got access)
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1-2 thai chiles (the little red ones)
Directions
- Wash lime thoroughly and remove 2 loosely packed teaspoons of zest. Place zest in medium bowl. Juice lime and add 1 1/2 to 2 tablespoons of lime juice to bowl. Add fish sauce to bowl. Mince shallot and add 2 tablespoons to the bowl. Stir to combine.
- Using microplane grate the garlic into the bowl (about 1 1/2 teaspoons). Using microplane grate the ginger and add 1 tablespoon to the bowl. Stir to combine.
- Cut each avocado in half and remove the pit. Scoop out the flesh and add it to bowl. Use a fork to mash the avocado, then stir to thoroughly blend the ingredients. Taste for salt and acidity. Add a splash more fish sauce or lime juice if needed.
- Coarsely chop the mint, basil, and cilantro. Measure 2 tablespoons of each by gently scooping it into a measuring spoon (or eyeball it if you’re good at that sort of thing.) Add each to the bowl. Finely mince the thai chile(s) and add 1/2 (or less) to the bowl. Stir to combine. Taste for heat and add more chile if desired.
- Allow flavors to marry for 20 minutes or longer before serving. Keeps covered and refrigerated for at least 12 hours.
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Photo by James Ransom
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