I have found the most addictive moorish dipping sauce, (lab khom?) for dipping bits of barbequed meat (pork, lamb, beef). It's main constituants seem to be lime, chilli and beef bile (nam dee).

I understand that the bile needs to be prepared first......how is this done?

Once the bile is prepared, how is the dipping sauce made...fish sauce also?

Can sheep bile be substituted? I am in New Zealand and sheep are easier to obtain)

Come to think of it.....fish bile is easy to get....are there any simmilar sauces that use fish bile?

hiiiiiiiiiii....

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Hi, The link did not work.

I am very keen to learn how to make lab khom (?) and I recommend it to anybody that is not squeamish.

Ok...no takers.

But as a matter of interest....is anybody familair with this dipping sauce? Do you also find it moorish?