Fish Sauce Junkie

My shoulder has really kept me from the kitchen, but last week I went to Russo’s for the first time in months. There were plums and peaches and pluots, although the apricots were still a touch more than I wanted to spend. And the radishes were a vivid pink, so much so that I couldn’t leave them behind. I started plotting a salad using plums and radishes. Rich was skeptical, but I pushed forward, throwing in cucumber and tomatoes, and a touch of butter lettuce.

I bought plums, but Lilli got a cupcake.

I bought plums, but Lilli got a cupcake.

But what really made this salad was the dressing, the recipe for which has been sitting in my drafts folder for well over a year. I think it’s from Gwyneth Paltrow. I borrowed her cookbooks from the library last year and was happy I did. Think what you will about GOOP, but her dressings are great.

It’s called Vietnamese Salad Dressing, and I think it’s wonderful. Rich does not. I’m an admitted fish sauce junkie, and I know that’s not everyone’s cup of tea. If you like Vietnamese food, you’ll probably love this dressing, too.

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My friend Caitlyn, who lived in Thailand, advises that Squid is the brand of fish sauce you want to use. I don’t own spicy sesame oil, just regular, so I used that, instead. I keep mine stored in the fridge, by the way. Agave nectar isn’t as healthy as once thought to be, so I use honey; I think palm sugar would actually be perfect for this recipe if you have it on hand.

Vietnamese Salad Dressing

¼ cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
¼ cup fish sauce
¼ teaspoon salt
¼ teaspoon hot pepper sesame oil
2 tablespoons agave nectar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons finely diced red onion or shallot

Combine all ingredients in a jar. Screw on lid, give it a good shake, and go for it.

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