Nuoc Mam Chua Ngot (Sweet and Sour Fish Sauce for Banh Xeo), Made with Monk Fruit Sweetener

Method

1. Peel and mince the garlic, remove the stems and seeds from the chilies and chop them finely. Shred the carrot, toss it with 1 tablespoon of the kOBE Monk Fruit Blend taken from the 100g, leave for 15 minutes, then drain off the liquid it releases.
2. Put 160ml fresh coconut water in a small pot with the rest of the kOBE Monk Fruit Blend and 3g salt, heat over medium and stir until fully dissolved. Once it simmers and turns clear, turn off the heat and let it cool completely.
3. Pour the cooled mixture into a bowl, add 4 to 5 tablespoons lime juice and stir, then add 80ml fish sauce and stir until combined. Taste and adjust.
4. Add the drained carrot threads, scatter the minced garlic and chili on top and stir gently before serving.

Tips

• Keep the order: kOBE Monk Fruit Blend and liquid first, then lime juice, and fish sauce last.
• kOBE Monk Fruit Blend dissolves more slowly, so the pot needs one more stir before the heat goes off.
• The mixture must be completely cool before the lime goes in, since heat drives off the sourness and leaves a bitter edge.
• Mince the garlic and chili with a sharp knife, and keep the knife, board, garlic and chili dry so the pieces float on the surface.
• Squeeze the carrot threads before they go in, as any liquid thins the bowl.
• The sauce keeps in the refrigerator for 3 days, and tastes right once it has lost its chill.