1. Dipping sauce for nem and bun cha
Ingredients:
1 tablespoon of good fish sauce
1 tablespoon of sugar
1 tablespoon of vinegar
5 tablespoons of filtered water
Garlic, finely chopped chili, pepper seeds.
Instructions:
Prepare the dipping sauce in the following ratio: 1:1:1:5, which means 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, 5 tablespoons of filtered water. Use a spoon to dissolve the mixture, taste and adjust the seasoning, then add the finely chopped garlic and chili.
2. Ginger fish sauce for snail and seafood dishes
Step 1: Crush the ginger + garlic + chili together.
Step 2: Mix 4 tablespoons of fish sauce + 2 tablespoons of sugar + the juice of half a lime. Then add the crushed ginger, garlic, and chili and mix well.
The dipping sauce for boiled snails and seafood dishes should be rich in flavor, so you don’t need to add water when making it. The strong and spicy flavors from ginger and chili will definitely make your snail dishes even more aromatic and delicious.
3. Dipping sauce for spring rolls
Ingredients:
0.5 ounces of pre-roasted peanuts, peeled – Garlic (quantity depends on your taste)
– 1 or 2 fresh chilies – Fish sauce – Vinegar, sugar – 100ml filtered water – 1/2 lime.
Instructions:
Crush the peanuts and garlic in a mortar, add 4 teaspoons of filtered water, then crush until the peanuts and garlic turn into a smooth paste.
Cut the chili in half, remove all the seeds, and finely chop.
Mix the chopped chili with the crushed peanuts and garlic in a small bowl, squeeze the lime juice, add vinegar, sugar, and fish sauce to taste.
Mix all the ingredients together, then add a tablespoon of filtered water.
According to Khoevadep
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