1 garlic clove, crushed
2 teaspoons caster (superfine) sugar
1 1/2 tablespoons fish sauce
1 (8-ounce) salmon fillet, skin on
12 ounces pickled vegetables, recipe follows
5 perilla leaves, sliced
5 mint leaves, sliced
5 Vietnamese mint leaves, sliced
1 teaspoon fried garlic
3 tablespoons Nouc Mam Cham Dipping Fish Sauce, recipe follows
1 tablespoon roasted peanuts, crushed
1 tablespoon fried red Asian shallots
1 birds eye chilli, sliced
2 2/3 cups white vinegar
15 1/2 ounces sugar
2 Lebanese (short) cucumbers
1 small daikon
1 celery stalk
1/2 lemon, cut into thin wedges
3 tablespoons fish sauce
3 tablespoons rice vinegar
2 tablespoons sugar
2 garlic cloves, chopped
1 bird's eye chilli, thinly sliced
2 tablespoons lime juice
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