A true staple of Vietnamese cuisine, this fermented sauce can be added to practically ... The peppercorns are actually green when they're fresh, and have a much more intense, peppery flavor ...

To make the dressing, place the chilli, garlic, vinegar, sugar, lime juice, fish sauce and Vietnamese mint leaves in a blender. Mix until smooth. Place the shallot in icy water for 30 minutes then ...

This sauce is now a staple in my fridge; it keeps for several weeks. If you live in an area with a large Vietnamese population, you might be able to find bottled tuong ot toi. Chu lua is ...