2 green onions, chopped

2 tablespoons (30 ml) lime juice

2 tablespoons (30 ml) fish sauce (nuoc mam)

2 tablespoons (30 ml) sugar

2 cloves garlic, chopped

Grated zest of 1 lime

1 tablespoon (15 ml) Hungarian paprika or smoked Spanish paprika

Combine all the ingredients in a glass dish. Add the meat and coat well. Cover and refrigerate for about 24 hours.

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