Vietnamese Lime Caramel Sauce
Servings: 2 people
Ingredients
- 40 g Palm sugar
- 1 tbsp Water
- 200 ml Coconut milk
- 1½ tbsp Light soy sauce
- 1½ tbsp Rice vinegar
- 1 cloves Garlic minced
- 1 Banana shallot finely sliced
- White pepper pinch to taste
Optional Garnishes
- 1 Spring onion sliced
- 1 Red chilli finely sliced
- 1 tbsp Fresh Coriander chopped
- 1 Lime zest and juice
Method
- Add the palm sugar and water to a pan over a medium heat.
- Stir until the sugar dissolves and begins to bubble into a light caramel.
- Add the coconut milk, light soy sauce, rice vinegar, garlic, banana shallot and white pepper.
- Stir well and simmer gently until slightly thickened.
- Toss cooked noodles and vegetables through the sauce until evenly coated and warmed through.
- Finish with spring onion, red chilli, fresh coriander and lime zest and juice if using.