This is based on a Vietnamese dipping sauce, but I have adapted it to include a lot more coriander than the original recipe. I’ve also included mint. This sauce is extremely moreish – you keep wanting to have little tastes of it, all the time. It is perfect with deep-fried nibbly things – prawns, strips of fish, onion, aubergine, and particularly good with breadcrumbed nuggets of calves’ brains. As a dressing for cold shellfish (especially white crab meat), it has no rival.