Instructions: To make vinaigrette: In a small bowl, combine vinegar, shallots, lemon juice, soy sauce, fish sauce, chile-garlic paste, sugar and garlic. Whisk in peanut oil until well emulsified. Set vinaigrette aside.

To cook beans: Fill a large pot with lightly salted water and bring to a boil. Add long beans and cook until tender, about 5 minutes. Drain beans and immediately plunge them into a container of ice water. When beans are chilled, drain and pat off excess water on kitchen towels. In a large bowl, toss beans with vinaigrette. Season to taste with kosher salt.

To serve: If using whole long beans, you can gather a few together and tie them into a knot. Long beans look nice stacked lengthwise in little bundles.

If theres any extra vinaigrette, drizzle it over beans and sprinkle them with toasted sesame seeds.

A step ahead: Vinaigrette can be made a few days ahead and stored refrigerated, covered with plastic wrap. You can blanch the beans a few hours before needed and keep them, covered, in the refrigerator.

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