Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
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Lime Juice Yin Yang
Cookbook
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.
