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I absolutely adore these sweet, sour, flavours in the dressing. The sugar and the saltiness of the fish sauce are perfectly offset by the heat of the chilli.
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Is it Fish sauce in the dressing recepie or soy sauce as under the method for the dresssing you mention add more sugar and soy sauce as needed (but the ingredients never mentioned soy sauce - only 100ml fish sauce =) I think may be important to which is right. Can any one clear this up for me??
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