Sweet and sour chilli-lime dressing
This ubiquitous Vietnamese sauce - nuoc mam cham to be precise - lasts forever in the fridge and is endlessly useful: as a dip or drizzle for the lemongrass pork patties , as a sauce for fish or prawns or to dress a salad of Asian greens and herbs. Oh, and add some finely chopped coriander and/or mint and use it (sparingly) as a invigorating dressing for oysters. 200ml. May be frozen - but it has such a long shelf life it's not really necessary.
Fish sauce, lime juice, caster sugar, garlic, chilli.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serve with lemongrass pork patties, as a dipping sauce for prawns or to dress a salad.