The taste of Asia, captured in a fresh, green sauce. This Vietnamese chimichurri with Phan’s fish sauce brings together the best of both worlds: vibrant herbs, bright acidity and a deep, natural umami from the North Sea. Clear, bold and perfectly balanced. Made to add character to anything you put it on.

Ingredients
15 g coriander
1.5 tbsp Phan’s fish sauce
1 tsp sugar
Juice of 1 lime
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 red chili, finely chopped

Finely chop the coriander and mix with the garlic, shallot and red chili. Add the lime juice, Phan’s fish sauce and sugar, then stir until the sugar has fully dissolved. Let the sauce sit for 5–10 minutes so the flavours can come together.

Great with grilled ribeye, BBQ fish, roasted vegetables or simply spooned over warm rice. Also perfect with chicken, noodles or as a fresh counterpoint to rich, fatty dishes.