Introduction:
Lime is the hardest, sharpest and most acidic member of the citrus family. Soy sauce is that rich, savoury, salty seasoning. And sugar is the pure sensation, crystallised pleasure which all people seem to have an innate desire for. The amalgamation of these three taste sensations, which tickles four of the five known receptor types in our mouths (sweet, sour, salt and umami), is the base for the classic Vietnamese dipping sauce and dressing nước chấm. In addition, a blast of chilli and hint of garlic adds heat and flavour to an already outstanding combination. The real secret, however, is to blend such ingredients in the most accurate of proportions, the accuracy of which is determined by your palette…
This version is what sends my palette in to sensory overdrive; it sucks me up in to a whirlwind of oral pleasure, dunks me in to a lagoon of citrus delight and then transports me to a corner of Hanoi whilst punching me with savoury heat, satisfying saltiness and garlicky tartness. Enjoy.
