A few weeks ago it was the height of blackberry season, and the weather felt cold for the first time, and I felt like something dark and rich. So I Googled “crispy duck blackberry sauce”, scanned the details of the top hit and decided it was exactly what I wanted.
Oh. My god. I just discovered the Thai-style dipping sauce, nam chim, when made with habaneros and a ton of cilantro, is an outrageously good sauce that I could imagine eating on basically any kind of meat or vegetables. It’s a gloriously green, intoxicatingly scented, and richly flavoured fresh sauce with a lot of tang.