The salt & pepper squid at Sydney’s Red Lantern Vietnamese restaurant was legendary. The thin crisp batter, tender loligo squid and use of fresh hot oil all contributed to its popularity. But for me it was really just an excuse to have the addictive salt, pepper and lemon dipping sauce that accompanied it. Called muôi tiêu chanh in Vietnamese, it’s traditionally made with limes – but chef Mark Jensen adapted it to use the lemons he always had on hand. I was delighted to discover it’s super easy to make, and excellent with any fried food, including five-spice fish. This salt, pepper and lemon dipping sauce relies on just three simple ingredients, so it’s important that each one shines. Use freshly squeezed lemon juice (or lime juice), natural salt flakes (like Olsson’s) and don’t skimp on the white pepper, ensure it’s freshly ground and there’s enough of it. See video below for another classic Vietnamese dipping sauce.
Makes 2 tablespoons (40ml)
Share page on:
