Heat the sesame oil in a heavy-based pan and sweat the shallot, gingers and chilli without colour. Add the rice wine vinegar and reduce by a third. Add the sugar syrup, dashi and soy sauce and bring to the boil. Reduce the heat and simmer for 30 minutes. Remove from the heat and add the pickled ginger juice, nam pla and fresh lime juice to taste. Allow the Vietnamese dressing to cool before using.
© 2005 Liam Tomlin. All rights reserved.