GREEN, EGGS AND LAMB Long before the banh mi sandwich craze hit the States, Vietnamese restaurants around the world have been serving up this fusion of French and Vietnamese in a somewhat simple sa...
- 2 tablespoons grated palm or brown sugar
- 2 tablespoons peanut oil
- ¼ cup (60ml) rice vinegar
- Zest and juice of 1 lime
- 1 tablespoon fish sauce
- 1 jalapeño pepper, finely chopped (keep the seeds if you want a bit of heat)
- 2 green onions, sliced on an angle
- 2 cups mint leaves, torn
Combine all ingredients in a bowl, stirring to dissolve the sugar.