Vietnamese dipping sauce

by Heguiberto on December 16, 2009

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This dipping sauce is very common in Vietnamese cooking where it’s used to flavor noodles, meat, spring rolls, rice or as a condiment at table. This time I used it to complement scallion pancakes. It’s sweet, sour, tart, salty, pungent and spicy. I love it to the point I can just drink it right out of the bowl!

Vietnamese dipping sauce

Vietnamese dipping sauce

Vietnamese Dipping Sauce

3 fresh garlic cloves
2 fresh jalapeño peppers, seeds and ribs removed then minced (preferably red)
3 tbsp sugar
Juice of 3 limes or lemons
½ cup rice vinegar
½ cup fish sauce
2 medium carrots, shredded
4 red radishes, shredded

Soak shredded carrots and radish in salt water for twenty minutes.

Place garlic, sugar, and jalapeño pepper into a mortar and pound it until it turns into a paste. Transfer to a bowl. Add rice vinegar, fish sauce and stir, assuring all the sugar is dissolved. Add lime juice. Rinse carrots and radish then add to sauce.

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{ 3 comments… read them below or add one }

vilma Aparecida da Costa December 16, 2009 at 10:54 am

Divino! Adorei a sugestão.Tenho o custume de acrescentar a esse “tipo” de molho rs rs rs o meu pepino japonês e uso pimentões verde e vermelho, limão cravo, naum utiliso acucar mas catchup.Acho divino com frango ou peixe certeza que grelhado.Com esse vietinamita vai entrar no cardápio.grt

Ju December 20, 2009 at 10:21 pm

This pancake looks good!I’ll see if Wes can cook that for us!He’s been nominated our cook (since I can’t really do much in the kitchen anyway…lol).

Love the tablecloth!It looks really good in your dining room!!

Heguiberto December 21, 2009 at 9:36 am

We like it too pink and blue go well together. We bought it with you last time we were in Virginia at an outlet mall. Remember?

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