This is the most well known dipping sauce in Vietnam and it is served on the side or drizzled over most dishes. It varies from region to region with some adding palm sugar and / or coconut water to sweeten it.
Generally papaya is used in this dish, which is used in Vietnamese cooking as a vegetable. In NZ, it is really hard to find green papaya so I replace it with mango which has that same deep, dry, sweet flavour when green – which I love, love, love and it works so well with the prawn and pork.
Pan Fried Snapper with Turmeric & Dill (Cha Ca) is one of Hanoi’s most loved dishes, in fact there is a whole street with it’s name and where you can also find loads of restaurants – of course serving this dish. There is a restaurant called Cha Ca La Vong which has been serving this dish for four generations.
Lemongrass is one of the most essential ingredients in Vietnamese cooking. It has a fab citrus, gingery aroma that opens up the palate leaving behind the most uplifting flavours.
Browse recipes by category
- A Bit on the Side
- Canapes and Starters
- Featured Recipe
- Gluten Free
- Hot Chilli Sauce Tips!
- Jax Food Hax
- Jax Jerk Marinade
- Marinades & Dressings
- Oils, Pestos and Dips
The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
People always seem to want to give me shoe advice: “hey you’re wearing odd shoes”…. … actually, no I’m not. I wear the shoes that make me happy and, I have lots of pairs… so.. I just wear what I like, depending on the weather, mood, outfit or scarf holding back my dreads. It doesn’t…