Carrots, Japanese cucumber, Poblano chili pepper, young red onion, red radish, fennel and scallion sliced and ready to shred

Vietamese Style Vinaigrette or Marinade for Fresh Vegetables

1 tbs. Nouc Mam fish sauce*
¼ cup unseasoned rice vinegar
1 tsp. granulated sugar
4-5 drops Sambal Oeleck or other processed chili paste

The mixed vegetables can be varied depending upon what is available or on hand. In most Vietnamese recipes Daikon radishes are more common, but traditional red ones work just as well. If you have it on hand, add fresh fennel. I had new red onion from the Oxbow Box so I used that. Click here for advice about how to make these thin slices.

Try this condiment with grilled Black Cod, Salmon, Halibut or Prawns, flank steak, pork chops, chicken, duck or a quick omelet.

*Fish sauce flavor is slightly salty and hints of soy sauce. Many Vietnamese recipes call for soy sauce in addition to Nouc Mam, but I find the soy sauce too overpowering for raw vegetables.