Lime Juice Yin Yang

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.



Total Timeunder 15 minutes

Five Ingredients or LessYes

Taste and Texturesavory, spiced, tart

Type of DishCondiments


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


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.



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