The salt & pepper squid at Sydney’s Red Lantern Vietnamese restaurant is legendary. The thin crisp batter, tender loligo squid and use of fresh hot oil all contribute to its popularity. But for me it’s really just an excuse to eat the addictive salt pepper and lemon dipping sauce that accompanies it, called muôi tiêu chanh in Vietnamese. I was delighted to discover it’s super easy to make, and excellent with any fried food, including five-spice fish. Chef Mark Jensen tells me that restaurant guests have been known to drink it as a shot! 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, 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)
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