Thai Fighter

This is a bright sauce and hot for a green chili sauce. We use all fresh Galangal root, Lemongrass, and garlic and ferment and age them all together for over 90 days. I made this sauce to have something that I could use on my thai and chinese foods that was not so strong that it overpowered the dishes I was eating. This sauce is nice and has a balanced freshness and sourness. 

Try this with your Pho, or really any Chinese, Vietnamese, or Malaysian dish that needs a kick. Pair it with some fresh lime juice over the top of some rice noodle bowls. Use it as an addition to stir fry sauces and as a marinade.