Soy and chilli dipping sauce (Xi dau ot) from Koto: A Culinary Journey Through Vietnam (page 250) by Tracey Lister and Andreas Pohl

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Duck soup with jujubes and nuts (Vit tiem) ; Fried rice with cuttlefish, pineapple and dill (Com chien muc); Lemongrass tofu (Dau phu sa ot); Ginger chicken (Ga rang gung); Steamed omelette with pork and cellophane noodles (Trung hap thit); Fried tofu filled with pork (Bau phu nhoi thit heo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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