Nam Jim
A perfect entertainer standby - hot, sour, salty and sweet in a jar, ready to throw on an oyster or over a noodle salad.
Makes: About 1 cup
Prep time: 5 minutes
Cook time: None
INGREDIENTS
2 limes, juiced
1 garlic clove, minced
1 bird's eye chilli, minced
1/2 cup fish sauce
2 tablespoons palm or brown sugar
1/2 cup mirin (this just tones it down a bit)
1 tablespoon sesame oil
METHOD
Combine everything in a jar and stir or shake until the sugar dissolves.
Throw it on an oyster, or over a Vietnamese noodle salad with barbecued meat.
HINTS
The mirin is the tamer here - it rounds off the raw edge of the fish sauce and lime so the dressing is punchy rather than aggressive.
Keeps in the fridge for a week or more; the flavours settle and deepen after a day.
Adjust the chilli to your crowd - one bird's eye is a gentle warmth, two is a statement.
NUTRITION (per recipe total - guide only):
Energy: approximately 1150kJ (275 calories)
Protein: 8g
Fat: 14g
Saturated fat: 2g
Carbohydrates: 30g
Sugars: 28g
Fibre: 1g
Sodium: 7000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.