2 tbsp Fish Sauce 2 tbsp Palm Sugar 3 limes, squeezed 3 garlic cloves, peeled 15g coriander leaves 1 bird's eye chilli
- Using a pestle and mortar, pound the coriander leaves, chilli and garlic into a paste.
- Add the Palm Sugar, Fish Sauce and lime juice.
- Stir until the sugar has dissolved.
Prepare this dressing no more than 2 hours before serving, as the flavours will dissipate with time. Add an extra chilli for more heat
Fish sauce is widely used in Thai cooking as a salt alternative. Our vegan friendly version Is made from seaweed so everyone can enjoy authentic Thai flavours.