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Vietnamese Dipping Sauce Recipe

  • Ingredients: 35

Vietnamese dipping sauce with fresh lime juice, vietnamese fish sauce, water, sugar, garlic clove, finely chopped, small hot red or green chile, finely chopped.

Ingredients

For nuoc cham dipping sauce

For spring rolls

  • Special equipment: a deep-fat thermometer
  • Accompaniments: lettuce leaves and fresh mint and cilantro leaves

Salad and noodles

  • 1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
  • 1 pineapple
  • 2 cups bean sprouts
  • 1 cup fresh Thai basil leaves
  • 1 cup fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 20 fresh green shiso leaves
  • 1/2 cup finely shredded carrot
  • 1 8- to 9-ounce package dried rice vermicelli noodles
  • 3 heads of butter lettuce, cored, leaves separated

For cooking and serving crêpes

  • 4 tsps. vegetable oil
  • 6 oz. fresh soybean or mung-bean sprouts , trimmed
  • 1/4 cup chopped scallions
  • 1 small head green or red leaf lettuce
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh cilantro sprigs
  • Lime wedges

For Serving

Directions

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Vietnamese Dipping Sauce Recipe

  • Ingredients: 33
  • Serves: 1

Vietnamese dipping sauce with thai bird chilies or 1 serrano chili, or to taste, clove garlic, sliced, sugar, warm water, fresh lime juice, fish sauce, finely shredded carrots for garnish.

Ingredients

For dressing

  • 2 cups light soy sauce
  • 2 tbsps. rice wine vinegar
  • 2 tsps. Sriracha sauce* or other Asian hot chile sauce
  • 2 cloves garlic, finely chopped
  • 2 tbsps. sugar

For salad

  • **** Available at Vietnamese specialty store.

For filling

For cooking and serving crêpes

  • 4 tsps. vegetable oil
  • 6 oz. fresh soybean or mung-bean sprouts , trimmed
  • 1/4 cup chopped scallions
  • 1 small head green or red leaf lettuce
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh cilantro sprigs
  • Lime wedges

For Serving

Directions

  1. Step 1 Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste.

    For this step you will need

  2. Step 2 (If you don’t have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce.

    For this step you will need

  3. Step 3 Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

    For this step you will need

  4. Step 4 NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage.

    For this step you will need

Nutrition information

Calories 24 Carbohydrates 6 g (2%)
Fat 0 g (0%) Protein 1 g (1%)
Saturated Fat 0 g (0%) Sodium 884 mg (37%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 0
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