oysters and nuoc cham

I love oysters, slippery, briny little suckers, but as much as I love a classic mignonette or just a squeeze of lemon, its fun to mix it up – pineapple and chilli salsa, miso butter, hell even chimichurri works a treat, but a super simple Vietnamese nuoc cham is a cinch to whip up and really delicious over freshly shucked oysters. Did I mention they're a fantastic hangover cure? Sweet, salty, and sharp with lime while packing a spicy punch of heat from birds eye chilli, these are especially delicious topped with a little spring onion, coriander leaves (which I didn’t have), a little zest of lime, crispy shallot and fried garlic, both of which you can either make yourself or pick up in a good Asian grocery store. I've upped the sugar content a little more than normal to counter the already salty oysters. 

You'll need
a dozen or so freshly shucked oysters
Juice of 1 lime
A little lime zest
4-5 tablespoons of fish sauce
1-2 tablespoons water
1 tablespoon caster sugar
1 birds eye chilli, sliced
1 clove of garlic, sliced
crispy shallots and garlic
Spring onion
Coriander or kaffir lime leaves (optional)

Mix together the water, fish sauce, lime, fresh garlic, chilli and sugar.  Youre looking for a balance of salty, sweet, sour and hot so tweak it to taste.
Carefully shuck your oysters leaving a little of their shell water (liquor) behind and spoon over the dressing. Top with crispy garlic, shallots and a little spring onion then grate over a little lime zest and you're done! A little finely sliced kaffir lime would go astray either.