1 large lime
1 tablespoon fish sauce
1 medium shallot or red onion
3 medium garlic cloves, peeled
1.5- to 2-inch knob ginger
Mint (about 10 large leaves)
Thai Basil (about 20 leaves, less if you're subbing regular basil)
About 10 sprigs Coriander
1-2 Thai chiles (the little red ones)
Wash lime 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 and fish sauce to the bowl. Mince shallot and add 2 tablespoons then 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 chilli(s) and add 1/2 (or less) to the bowl. Stir to combine. Taste for heat and add more chile if desired.
Allow flavours to marry for 20 minutes or longer before serving. Keeps covered and refrigerated for at least 12 hours.