Trio of Vietnamese Dipping Sauces

Posted: March 21, 2012 in Sauces
Tags: , , , , , , , , ,

Peanut Sauce

Ingredients

  • 2 tbsp rice wine vinegar
  • 2 tbsp peanut butter
  • 1 tbsp hoisin sauce
  • 1 tsp sugar

1. Combine the vinegar and sugar in a mixing bowl. Whisk until the sugar has been dissolved.

2. Add the remaining ingredients to the bowl and whisk together. Allow to sit on the counter for 15 minutes before serving. If you plan to refrigerate this sauce before serving, allow 30 – 45 minutes to come to room temperature to make serving easier.

Sweet Vinegar Sauce (Nuoc Mam Cham)

Ingredients

  • 3/4 c coconut water
  • 4 tbsp fish sauce
  • 3 tbsp lime juice
  • 3 tbsp rice wine vinegar
  • 3 tbsp sugar
  • 2 cloves garlic, finely sliced
1. Heat the coconut water in a microwave on high power for 15 – 30 seconds. The idea is to warm the water and not to bring it to a boil. Combine the water with the sugar and whisk until the sugar is dissolved.
2. Add the remaining ingredients to the bowl and whisk to combine. Allow to chill in the refrigerator for at least 1 hour before serving.

Chili Vinegar Sauce

Ingredients

  • 1/2 c sweet vinegar sauce (nuoc mam cham)
  • 1 tbsp chili paste
1. For those of you that like spicier flavors, combine the nuoc mam cham and chili paste in a small bowl. Whisk to combine.

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Serve dipping sauces in three small containers.

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Comments
  1. M says:

    Why is there an ingredient labeled soy sauce in the picture under the recipe for Sweet Vinegar Sauce (Nuoc Mam Cham) but the ingredient list does not list soy sauce?

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