For the Vietnamese dressing; combine garlic, red chilli, green chilli (including the seeds), birdseye chilli, sugar and 1/3 cup of lime juice in a blender or food processor. Blend or process until well combined. Pour into a saucepan, add fish sauce and water. Stir over medium heat until sugar dissolves. Bring to the boil, boil gently, uncovered for 10 minutes until dressing reduces by half. Set aside to cool.
Steam or microwave the Fioretto® until stems are bright green in colour and tender. Drain well. Transfer to a serving platter.
While the Fioretto® is warm, pour over 1/3 cup (80ml) Vietnamese dressing and turn to coat. Scatter over eschalots and Vietnamese mint. Serve with remaining dressing.
TipMake it a meal – add shredded cooked chicken and grated carrot, shredded snow peas, bean sprouts and coriander.
TipTip: The dressing makes 1½ cups. It will keep for 6 weeks in the fridge in a clean jar.