Flavor-packed nước chấm and creamy peanut sauce make great dips for spring rolls and beyond.
This recipe will teach you how to make two basic Vietnamese dipping sauces: nước chấm, a tangy-salty-sweet fish sauce vinaigrette; and peanut sauce, a creamy, nutty dip for fresh spring rolls (gỏi cuốn).
Make nước chấm: Combine all sauce ingredients in a bowl. Mix until well combined, adjusting sugar to taste. Serve.
Make peanut sauce: Add oil to a saucepan over medium-low heat. Cook garlic and onion until fragrant. Stir in hoisin sauce and peanut butter. Gradually add water to achieve desired consistency. Add rice vinegar and sesame oil, then mix until well-combined. Remove from heat and serve.
Add ginger to nước chấm to make nước mắm gừng (ginger dipping sauce). Pair with chicken, seafood, or green vegetables.
Add chopped cilantro to nước chấm to make nước chấm hải sản kiểu thái (seafood dipping sauce).
