It’s the last month of the year and I’m already ready feeling like some sun, ASAP. Cosy, heart soups are great. But a giant bowl of grilled tofu, some rice, and light vinaigrette served with a side of herbs transports me back to SE Asia. Serve this sauce with this Vegan Banh Xeo or with grilled meats, shellfish, or tofu.

Strangely enough, I did not grow up cooking with fish sauce because of my dad’s aversion to its pungency. I included an alternate, Golden Boy Brand soy sauce which I personally love. Its ilght and great to use in sauces and dressings. I use this instead of of my typical Kwong Hong Sen Thin Soy Sauce because I think this sauce taste and smells better in raw dishes or dips.

Nuoc Cham - Spicy Vietnamese Citrus Dressing