Dipping fish sauce (Nuóc măm châm) from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 33) by Pauline Nguyen and Luke Nguyen and Mark Jensen
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fish sauce
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Thai bird's eye chiles
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Soft rice paper rolls with pork loin and scented with roasted rice powder (Bì cuôn); Semi-dried mackerel (Cá môt năng); Chargrilled pork sausage (Nem nuóʼng); Red Lantern crisp parcels (Cha giò); Prawn paste wrapped around sugar cane (Chao tôm); Twice-cooked calamari stuffed with pork, prawn and water chestnut (Muc nhôi tôm thit); Lemon-cured sirloin (Bò tái chanh); Crisp garlic chicken wings (Cánh gà chiên toi); Chargrilled barramundi (Cá nuóʼng); Black Angus rump wok-tossed with soy and sesame (Bò lúc lăc); Crispy skin master stock chicken (Gà chiên dòn)
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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