This recipe accompanies Vietnamese Chicken and Rice Soup.
Instead of putting all of the chicken into the soup (below), save half of it for the salad.
Combine in a small bowl to make dressing:
3-4 t honey or palm sugar
2 T hot or warm water – mix the honey or sugar until mostly dissolved
Add 3-4 T good quality fish sauce,
2 cloves of garlic, smashed or minced,
and the juice of 2-3 limes.
You can water it down with another 2-3 T of water to dilute or stretch out the sauce.
Add crushed or sliced serrano or Thai chili to the sauce or serve on the side.