Tuesday, September 12, 2017

Cilantro Lime Sauce

My first visit to Farmhouse Kitchen, a fairly new Thai restaurant in Portland, I fell in love with the wagyu beef rolls that came atop a green cilantro lime sauce.


Michelin - recognized Farmhouse Kitchen has an original location in San Francisco, and the new location in Portland, Oregon resides on Hawthorne Boulevard, one of my favorite areas in the city. My older daughter Gianna loves this area. It's a little odd how she feels so at home here, because she will shake her head about visiting Pioneer Place just because a homeless or sketchy guy once approached us for money there. I remind her that Louis Vuitton shoppers are more common than homeless types there. Well, in my mind anyway.


We are absolutely in love with Farmhouse Kitchen and their Thai dishes. The cilantro lime sauce (shown above in the wagyu beef appetizer)  is also available with the curry fried calamari, which also induced my husband's instant admiration. So I decided to just Google "Thai cilantro lime sauce" to see how people made it. I found several variations, then put together my favorite items to make my own!


I pretty much use the sauce anywhere that I previously used nuoc mam, or the traditional Vietnamese dipping sauce used for spring rolls. It also goes well with any dish that you previously added chimichurri to.  I'm just so addicted to the sauce, I have a hard time putting it away once I open the ever so present jar that sits in my fridge. Try it for yourself!

Flat Iron Steak Spring Rolls

Ingredients:
  • 1/2 cup torn cilantro leaves and stems
  • 2 tbsp scallions
  • 2 tbsp fresh mint
  • Juice of 2 limes
  • 1/4 cup fish sauce (Red Boat is my recommendation)
  • 1 tbsp rice vinegar
  • 1 tbsp sugar (organic cane is what I use)
  • 2 thai chilis
  • 1 tbsp toasted rice powder
  • 4 cloves garlic
Directions:

Combine everything in a blender, food processor, Magic Bullet, whatever you have, and blend until smooth. Taste and adjust as needed. 

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