Pickle-y and bright, this is my mildest sauce to date.
After having my mind blown by the Bahn Mi sauce from Fermented Fury (which I highly recommend), I knew I wanted to make my own twist. Using the skeleton of a Mexican verde-style sauce, I combined some of the vivid, funky flavours I enjoyed when I lived in Saigon.
Fish mint, lots of pickled daikon, and a splash of fish sauce unify this sauce inspired by it’s namesake, a very South Vietnamese dish whose multi-cultural influences have similarly shaped it. This is milder than my Verde, and is meant to add some complimentary heat and acidity to your Vietnamese food or help tie together flavours in a Viet-inspired dish. Try it anywhere you need some zest, herbaceousness, and pickled goodness, such as tacos, rice dishes, grilled meat, or even a dash into your spicy margarita!