Crispy Fried Shallots

4 tablespoons oil

6 shallots, thinly sliced

Yields ¼ cup (50 g)

Preparation time: 5 mins

Cooking time: 3 mins

Heat the oil in a wok or skillet over medium heat and stir-fry the shallots for 2 to 3 minutes, until golden brown and crispy. Remove from the pan and drain on paper towels. Keep immediately in a sealed jar to retain crispness.

Fish Sauce Dip (Nuoc Cham)

2 to 3 finger-length chilies, deseeded and sliced

3 cloves garlic

¼ cup (50 g) sugar

3 tablespoons freshly squeezed lime juice

1 tablespoon vinegar 3 tablespoons fish sauce

½ cup (125 ml) water

½ teaspoon salt

Grind the chilies and garlic to a coarse paste in a mortar or blender, then combine with all the other ingredients and mix until the sugar is dissolved.

Yields 1 cup (250 ml)

Preparation time: 10 mins

Roasted Rice Powder

½ cup (100 g) uncooked rice grains

Yields ¹/₃ cup (100 g)

Preparation time: 5 mins

Cooking time: 10 mins

Preheat the oven to 250°F (120°C). Bake the rice in the oven, stirring from time to time, until the rice turns light brown. Do not overcook. Alternatively, dry-fry the rice in a skillet over low heat for 10 minutes, stirring continuously, until fragrant and light brown. Grind the roasted rice grains to a powder in a blender. Store in a tightly sealed container for up to several months.

Peanut Dipping Sauce (Nuoc Leo)

¾ cup (185 ml) water

¼ cup (60 ml) hoisin sauce

1 tablespoon tamarind juice (page 7)

½ cup (120 g) crunchy peanut butter

Combine all the ingredients in a bowl and mix until well blended.

Yields 1½ cups (375 ml)

Preparation time: 5 mins

Cooking time: 10 mins