Dipping Sauces for Vietnamese Spring Rolls
Author Notes: I've included two popular dipping sauces here: fish sauce-based sauce and a hoisin peanut sauce. Like the spring rolls, these dipping sauces are highly customizable according to taste and restaurants will often have their own signature sauce. —Betty
Serves: 4
Prep time: 24 hrs 20 min
For the fish sauce dipping sauce:
-
3
tablespoons fish sauce
-
juice of 1 lime
-
3
tablespoons sugar, or to taste
-
1/2
tablespoon minced ginger
-
1/2
teaspoon thinly sliced fresh Thai chiles
-
1/3
cup water
-
Salt and pepper, to taste
- Mix together all of the ingredients and refrigerate. Store for 1 day prior to serving in order to let the chile flavor infuse.
For the hoisin peanut dipping sauce:
-
5
tablespoons hoisin sauce
-
3
tablespoons pork broth
-
1
tablespoon peanut butter
-
1
tablespoon minced garlic
-
1
teaspoon vegetable oil
-
1
tablespoon sugar
-
chopped peanuts, optional
- Whisk together the hoisin, pork broth, and peanut butter.
- In a small fry pan, heat the garlic and oil and sautée until fragrant. Add the hoisin sauce mixture and the sugar, then simmer for 1 to 2 minutes until thick. Let cool.
- Top with peanuts, if desired.
- This recipe is a Community Pick!
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OK, you made Nước chấm. One thing I find left out most often is gỏi cà rốt, or Carrot Salad. A tablespoon is usually added undrained just before serving. Here is a simple recipe:
Carrot Salad
2 Cups Water
4 Tablespoons White Vinegar
2 Tablespoons Sugar
1 Teaspoon Salt
4 to 5 Carrots
In a small bowl, combine water, vinegar, sugar and salt. Stir
until dissolved.
Peel carrots and shred finely.
Pour liquid over carrots, cover and refrigerate overnight.
Doug
The fish sauce-based is actually called Nước chấm. Ginger is not usually added. I make mine with 4 tablesp of THIS brand fish sauce:
http://importfood.com/satc2401...
Then I add 4 tablesp sugar, 4 tablesp white vinegar, 2 crushed cloves of garlic, and a bit of crushed red pepper. I dilute it with about a cup of water. It keeps a month, but never lasts that long! LOL!
-Doug
Adding ginger would make it nước mắm gừng, which is eaten with certain dishes such as duck rice porridge. For me, it's easiest to make the classic sauce based on proportions, which can easily be scaled up or down:
1 part lime juice*
1 part sugar
1 part hot water + 3 parts room temp water
1 part nước mắm
garlic, finely minced
chili peppers, finely chopped
*If using white vinegar, reduce to 1/2 part.
https://www.platedpalate...
Is there any way to make these ahead of time and not have them dry out? I would love to take them for lunch and have them still taste as fresh as when I first make them.
Are you talking about the spring rolls or dipping sauces? The sauces you can definitely make ahead of time. The spring rolls you can too - of course, fresh is best, but you can make them and then wrap them with plastic wrap between the rolls to prevent drying out as well as sticking. Hope that helps!
Love the composition, and it looks soooo yummy!
Peanut dipping sauce is my favourite. I will have to try this recipe.
http://xoxobella.com
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