The indredients are: 6 tbsp Thai fish sauce
5 tbsp Thinly sliced scallions
3 tbsp Fresh lime or lemon juice
3 tbsp Finely chopped cilantro
1 1/2 tbsp Minced serrano chilies
2 tsp Roasted chili paste
1/2 tsp Minced garlic
The recipe yield is: 8 Servings
Info: Combine all ingredients in a small bowl and mix well. Will keep in
refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine,
5/25/92. MM:MK VMXV03A.