1. Dipping sauce for spring rolls
The rice paper roll dipping sauce is prepared with a ratio of 1 part sugar + 1/2 part vinegar + 1.5 part fish sauce + 3-4 parts water (or you can substitute with coconut water, heated). Finely slice or chop the chili, add it to the dipping sauce bowl. You can also add lime or kumquat.
– 1/2 ounce pre-roasted peanuts, peeled
– Garlic (as desired)
– 1 or 2 fresh chili peppers
– Fish sauce
– Vinegar, sugar
– 100ml water
– 1/2 lime.
– Place the peanuts and garlic in a mortar, add 4 teaspoons of water, then crush until the peanuts and garlic are finely crushed.
– Cut the chili in half, remove the seeds, and finely chop.
– Mix the chopped chili with the crushed peanuts and garlic in a small bowl, squeeze the lime, add vinegar, sugar, and fish sauce to taste.
– Mix all the flavors together, add another tablespoon of water.
3. Dipping sauce for snails
According to the shared recipe of a famous snail restaurant, the dipping sauce for snails does not use fish sauce as the main ingredient like many other places because the smell of fish sauce will overshadow the flavor of the snails.
– 2 teaspoons of starch
– 1 teaspoon of vinegar
– 3 teaspoons of sugar
– 5 teaspoons of warm water
– 1 teaspoon of fish sauce
– 1 piece of lemongrass
– 1 piece of ginger
– 3 kumquats
– Chili
– Lime leaves
Dissolve 2 teaspoons of starch in warm water, then add sugar and vinegar, stir well, then add the fish sauce. Taste and adjust the flavors. Finely chop the chili, crush the ginger, and lemongrass, add them to the dipping sauce bowl.
4.Dipping sauce for bun cha and banh cuon
The dipping sauce for bun cha and banh cuon is prepared with a ratio of 1 part sugar + 1/2 part vinegar + 1.5 part fish sauce + 3-4 parts water (or you can substitute with warm coconut water). Slice or chop the chili, and add lime or kumquat.
(Source: Compiled)
