Creamy Vietnamese Sauce

By • May 18, 2010 • 0 Comments

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Author Notes: This is a cool twist on classic Vietnamese dipping sauce. My Vietnamese friend told me his mom adds sour cream to hers -- I was intrigued, but I hate sour cream, so I used creme fraiche instead, which totally makes more sense anyway, given the French influence on Vietnamese food. It's really good poured over mixed vegetables/meat over rice! By the way, I used a base recipe from Cook's Illustrated, but you could do this to any dipping sauce recipe variation. linzarella

Makes a jar of dressing

  • 1/3 cup fish sauce
  • 1/4 cup warm water
  • 3 tablespoons juice from 2 limes
  • 2 tablespoons sugar
  • 2 fresh thai chiles, seeds and ribs removed, minced
  • 1 garlic clove, minced
  • 1/4 cup creme fraiche
  1. combine all the ingredients in a jar, cover, shake, and enjoy!
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