1 large handful or loose cupful of fresh Coriander including most of the stalks
1 Chilli of desired heat (seeds in, seeds out, whatever) or whatever chilli you have growing in the garden
1 tablespoon of fish sauce (I find that this ingredient needs the greatest accuracy as its fairly easy to blow the fish sauce stakes)
1 teaspoon palm sugar (grated to teaspoonful approximation)
2 tablespoons of fresh lime juice (generally seems to equate to a fully squeezed, average sized, lime)
Loosely chop coriander; finely chop chilli; grate palm sugar; mix together with fish sauce and lime juice in a bowl
Goes great with fish, noodles and pork. Gives a nice kick to a miso vegetable soup too.
Keep in the fridge and use within a week.