Thanh Truong, aka ‘The Fruit Nerd’, is Australia’s top fruiterer, and he is on a mission to revolutionise how we see and enjoy fresh.
Thanh joined Weekend Sunrise with his helpful tips to make your fruit and vegetables not only taste their best, but stay fresher for longer.
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30 g brown sugar
1 ½ tbsp hot water
1 clove garlic, finely chopped
1 red bullet chilli, deseeded and finely chopped
1 ½ tbsp fish sauce
3 tsp freshly squeezed lime juice
¼ carrot grated
Combine the brown sugar and hot water in a bowl and stir quickly to dissolve.
Add the garlic, chilli, fish sauce and lime juice and mix well.
Add half the grated carrot and stir – it will bleed its sweet juices into the sauce, completely changing the flavour.
Taste the nuớc chẳm -it should taste sweet, spicy, salty and sour.
Divide the nước chẳm among dipping bowls, adding the remaining carrot when ready to serve.
Leftover nước chẳm will keep in a jar in the fridge for up to 3 days.