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
- 1 large lime
- 1 tablespoon fish sauce
- 1 medium shallot
- 3 medium garlic cloves, peeled
- 1.5- to 2-inch knob ginger
- 2 large ripe Hass avocados
- Mint (about 10 large leaves)
- Thai Basil (about 20 leaves, less if your subbing regular basil)
- About 10 sprigs cilantro (or about 15 leaves rau rum if you've got access)
- 1-2 thai chiles (the little red ones)
- 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.