Courtesy of Chef Louis Singh, Dish a Licious
My mom, being Vietnamese, doesn't really have a sweet tooth. In fact, most times dessert in our house was just fruit, often accompanied by a savory-sweet Vietnamese chili salt. The dish is simple to make, and a terrific example of the salty-sweet-spicy trifecta that pervades Vietnamese cuisine. Try it with crisp Fuyu persimmons, green mangoes, grapes or any slightly acidic fruit. I even enjoy it on watermelon.
For 1 Person(s)