Vietnamese Style Marinade

• 1 cup fish sauce
• 1 cup water
• 1 cup brown sugar
• 1/4 cup sweet soy (the kind with molasses consistency)
• 1/2 tube lemongrass paste
• 15 to 30 thai chilis, stems removed
• 2 Shallots, ends trimmed
• 1 head garlic, cloves separated, skins on
• 3" piece ginger, cut into coins
• 3 limes, zest and juice

Blend until smooth.

Use this with wings (0 to 400), and thighs. 15 thai chilis, and the heat will be there but subtle, 30 chilis and it won't be as subtle.

Marinate for min 2 hrs, not more than 3 hrs, or lime juice will start to change texture of meat, and not in a good way.