Dipping Sauces for Vietnamese Spring Rolls

Ingredients

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
  

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
  

Directions

For the fish sauce dipping sauce:

1. 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:

1. Whisk together the hoisin, pork broth, and peanut butter.
2. 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.
3. Top with peanuts, if desired.