Thomasina Miers’ recipe for lemongrass pork chops with nuoc cham | The new flexitarian

Transport yourself to the hawker stalls of Hanoi with these grilled lamb chops with a salad doused in a classic dressing of hot chillies, fresh lime and fish sauce

Sweet, salty, sour and hot: the tantalising flavour of nuoc cham, a classic Vietnamese salad dressing, is an example of how the whole can be greater than the sum of its parts. In this instance, hot chillies, fresh lime, fish sauce and sugar create a flavour combination that is hard to match. I love it on any type of salad, but douse it over a pan-fried pork chop and it really does transport you to a sizzling street food stand in Hanoi.

UK readers: click to buy these ingredients from Ocado

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