I bought some young green mangoes on Saturday in Chinatown. They came in handy when I had a craving for something sour and spicy. At first I wanted to make spicy green mango salad (Tam Mak Muang; ຕໍາໝາກມ່ວງ) but decided to have Green Mango (Mak Muang; ໝາກມ່ວງ) and Fermented Fish Dipping Sauce (Jeow Padek Wan; ແຈ່ວປາແດກຫວານ) for afternoon fruit snack on Sunday.
The fermented fish dipping sauce for the green mango is quite simple to make. I mixed the following ingredients together: fermented fish sauce, sugar, shallots, ground dried chili peppers, and ground roasted sticky rice.
Two other missing ingredients in this type of sauce are garlic and Monosodium glutamate (MSG). I didn’t add them due to due to food allergy.
