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lime-juice-yin-yang

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Simple but elegant, this little condiment is still our favorite combo with beef of every kind, as well as a brilliant way of serving salt and pepper any time. We learned it from a man named Lam, long ago on our first trip to Vietnam.

Ingredients

  • Coarse sea salt or kosher salt
  • Very coarsely ground black pepper
  • Small wedges of lime

Directions

Place the salt and pepper in separate shallow bowls, with a spoon for each. Place the lime wedges on a small plate. Give each guest a very small condiment dish.

Demonstrate how to combine flavors by first placing a generous pile of salt on one side of your condiment dish, then a heap of pepper separately on the other side. Squeeze a little lime juice over the space in between.

Use a chopstick to gently mix the proportion of salt and pepper that you wish into the lime juice, making a black-and-white paste.


© 2000 Jeffrey Alford and Naomi Dugid
 

Nutritional Information

Nutritional information is not available for this recipe.

 

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