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
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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over 1 year ago Radiodugger
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
over 1 year ago Radiodugger
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
about 2 years ago Marilynannette Keen
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.
about 2 years ago Betty
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!
about 2 years ago Fernando @ Eating With Your Hands
Love the composition, and it looks soooo yummy!
about 2 years ago Bella B
Peanut dipping sauce is my favourite. I will have to try this recipe.
http://xoxobella.com
Showing 6 out of 6 comments