Several years ago, I had a meal in Vietnam. It was a cook-your-own-meat type thing, rather like a Korean BBQ. I have no idea whether it was traditionally Korean or imported, but it definitely felt more South-East Asian than Korean.

The thing I'm wondering about is an incredibly spicy green dipping sauce that came with the meat. One of the spiciest things I've ever eaten. It physically looked like chimichurri, but it tasted like a conflagration. Very, very green.

I'm pretty sure it wasn't Nuoc Cham, we had something like that as well, and this didn't have the sweet/savoury notes as noticeable. But if you google Vietnamese dipping sauce, all you find is Nuoc Cham.

Can anyone help ID it please?

Whenever my wife and I go to our favorite AYCE hot pot place (Shabuya in LA, for those in the area), we always get the quail eggs to add to our pots, because they're absolutely delicious. They're already cooked and peeled, so you just have to put them in and wait for them to warm up; they end up being little bursts of egg and molten yolk in your mouth.

We tried to make them for hotpot at home by soft-boiling them so we could peel them first, but when we added them to the pot and let them cook they just became....hard boiled eggs. Which makes sense, since that's basically what we're doing, but it was a little disappointing!

Does anyone know the secret to cooking/preparing quail eggs for hotpot that makes them end up as little balls of golden gooeyness?

Comfort food.

Went to the Asian shop near me and bought a bunch of random stuff. Now I'm a bit worried I might end up in the hospital somehow by eating something without knowing something I was supposed to. Anything to be worried about here?