Light Vietnamese dipping sauce (Nuoc cham lat) from New Flavours of the Vietnamese Table by Mai Pham

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

Accompaniments: Rice rolls - the traditional steamed method (Banh cuon hap); Rice rolls with prawns and wood-ear mushrooms (Banh cuon chao); Steamed rice cakes with prawns (Banh beo tom chay)

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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