½ leek (and part of the green stem for garnishing)
2 tablespoons of Nuoc Mam sauce
Juice of ½ lime
2 fresh chilli peppers + 2 for garnishing
1 tablespoon of sunflower oil
Salt and black pepper, to taste
In a frying pan, stir-fry the finely chopped shallot and onion in one tablespoon of sunflower oil, salt, and black pepper. Add the leek, cut into thin strips, the sauce, parsley leaves, lime juice, and chopped chilli pepper. Cook until the vegetables are tender. Add the sardines with their sauce and mix well. Correct the seasoning.
Transfer the mix into the previously washed tins and and cut the green leek stem into thin strips and garnish with parsley, strips of leek, and fresh chilli pepper.
This goes well with fresh egg noodles, seasoned with a drizzle of olive oil.