Fry

Dipping Sauces for Vietnamese Spring Rolls

by:
August  3, 2015
Photo by Betty | le jus d'orange
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

  • Prep time 24 hours 20 minutes
  • Serves 4
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
In This Recipe
Directions
  1. For the fish sauce dipping sauce:
  2. Mix together all of the ingredients and refrigerate. Store for 1 day prior to serving in order to let the chile flavor infuse.
  1. For the hoisin peanut dipping sauce:
  2. Whisk together the hoisin, pork broth, and peanut butter.
  3. 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.
  4. Top with peanuts, if desired.

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betty is a food blogger and wedding photographer based in Boston, MA.