A fresh sweet-and-sour vinaigrette with pineapple, shallot, red chili and the deep salty umami of fish sauce. Delicious with oysters, grilled fish, shrimp, ceviche or as a bright topping for rich dishes.

Ingredients
For about 8–12 oysters or one small bowl of vinaigrette:

3 tbsp ripe pineapple, very finely chopped
1 small shallot, very finely diced
½ red chili pepper, very finely chopped
1 tbsp white wine vinegar
½ tsp Phan's fish sauce

Finely chop the pineapple, shallot and red chili. Combine everything in a small bowl with the white vinegar and fish sauce. Let the vinaigrette sit for 10 minutes so the shallot softens slightly and the flavours come together.

Taste and adjust if needed: add a little more pineapple for sweetness, a splash of vinegar for extra brightness or a few extra drops of fish sauce for more depth.

Serve chilled and use just a small spoonful per oyster. The vinaigrette should stay fresh and light.