Using a sharp knife, make 2-3 diagonal slits on both sides of each fish, piercing the skin so it separates. Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce ...

Freshness comes from coriander used several ways, sweetness from fried shallot oil, and a delicate floral essence extracted from a giant water bug used in northern Vietnamese cooking. And then, a ...