Best 20 Vietnamese Dipping Sauce Recipes

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**Introduction**

Vietnamese dipping sauce, also known as nước chấm, is a staple in Vietnamese cuisine. It is a versatile condiment that can be used to add flavor to a variety of dishes, from grilled meats and vegetables to spring rolls and rice paper rolls. There are many different recipes for Vietnamese dipping sauce, but they all share a few common ingredients, including fish sauce, lime juice, garlic, and sugar. These ingredients are combined to create a sauce that is both savory and tangy, with a slight sweetness. Some recipes also include other ingredients, such as chili peppers, ginger, and lemongrass, to add additional flavor.

**Recipes**

This article provides three different recipes for Vietnamese dipping sauce:

1. **Classic Vietnamese Dipping Sauce:** This is a basic recipe for Vietnamese dipping sauce that is easy to make and packed with flavor. It is made with fish sauce, lime juice, garlic, sugar, and water.

2. **Spicy Vietnamese Dipping Sauce:** This recipe adds a bit of heat to the classic Vietnamese dipping sauce with the addition of chili peppers. It is perfect for those who like their food with a kick.

3. **Sweet and Sour Vietnamese Dipping Sauce:** This recipe is a bit sweeter than the classic Vietnamese dipping sauce, with the addition of brown sugar and pineapple juice. It is perfect for those who like their dipping sauce with a bit of sweetness.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile Vietnamese condiment.

Here are our top 20 tried and tested recipes!

NUOC CHAM (VIETNAMESE DIPPING SAUCE)



Nuoc Cham (Vietnamese Dipping Sauce) image

My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!

Provided by Calamity in the kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 20

Number Of Ingredients 8

¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½ lemon, juiced
3 cloves garlic, minced
3 Thai chile peppers, chopped
1 green onion, thinly sliced

Steps:

  • Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.7 g, Fiber 0.3 g, Protein 0.4 g, Sodium 219.8 mg, Sugar 3 g

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE



Vietnamese Spring Rolls With Dipping Sauce image

These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.

Provided by Allrecipes

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h25m

Yield 4

Number Of Ingredients 13

¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
2 ounces rice vermicelli
8 large shrimp, peeled and deveined
4 rice wrappers (8.5 inch diameter)
2 leaves lettuce, chopped
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped cilantro
4 teaspoons finely chopped Thai basil

Steps:

  • Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
  • Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
  • Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
  • To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g

LEMONGRASS PORK PATTIES WITH VIETNAMESE DIPPING SAUCE



Lemongrass Pork Patties With Vietnamese Dipping Sauce image

In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in the lettuce leaves here, as a snack, or over vermicelli noodles, as a larger meal. What’s non-negotiable? Serve with plenty of herbs and the funky, salty, sour, sweet dipping sauce.

Provided by Kristin Donnelly

Categories     Sandwich     Ginger     Pork     Summer     Grill     Grill/Barbecue     Lemongrass     Green Onion/Scallion

Yield Makes 12 2-inch patties

Number Of Ingredients 18

Patties:
1 pound ground pork
3 large cloves of garlic, minced (about 2 tablespoons)
1/4 cup thinly sliced scallion greens (from 3 to 4 scallions)
1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb, finely chopped
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons fish sauce (such as nuoc mam or nam pla)
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
Sauce and assembly:
1 1/2 tablespoons rice vinegar, plus more to taste
1 tablespoons sugar, plus more to taste
1/4 cup water
1 tablespoon plus 1 teaspoon fish sauce
Pinch of crushed red pepper
12 lettuce leaves, such as Boston lettuce or iceberg
Herb sprigs, such as mint, cilantro and Thai basil

Steps:

  • For the patties:
  • In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
  • Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
  • For the sauce and assembly:
  • In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
  • Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc

SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE



Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce image

Categories     Mushroom     Shellfish     Appetizer     Sauté     Shrimp     Cucumber     Winter     Jalapeño     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 pieces

Number Of Ingredients 21

Dipping Sauce
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)*
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves
1 teaspoon minced jalapeño chili with seeds
Rice-Paper Rolls
1 1/2 tablespoons olive oil
6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
4 ounces dried thin Chinese rice sticks (maifun)*
12 8- to- 9-inch round rice-paper sheets*
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup small fresh basil leaves
1 cup finely shredded iceberg lettuce or green cabbage
1 cup mung bean sprouts or daikon (Japanese white radish) sprouts
1 cup matchstick-size strips seeded English hothouse cucumber
1 cup matchstick-size strips peeled carrot or jicama
8 ounces cooked peeled deveined medium shrimp, cut lengthwise in half

Steps:

  • For dipping sauce:
  • Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
  • For rice-paper rolls:
  • Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool.
  • Place rice sticks in large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.
  • Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.
  • *Available at Asian markets.

VIETNAMESE DIPPING SAUCE



Vietnamese Dipping Sauce image

An easy Nuoc Cham recipe - Vietnamese Dipping Sauce. This recipe originally accompanied Crispy Spring Rolls. Nuoc cham is a must at every Vietnamese table, no matter what is served.

Provided by Mai Pham

Categories     Sauce     Garlic     Pepper     No-Cook     Quick & Easy     Lime

Yield Makes about 1 cup

Number Of Ingredients 7

3 Thai bird chilies or 1 serrano chili, or to taste
1 clove garlic, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
5 tablespoons fish sauce
2 tablespoons finely shredded carrots for garnish (optional)

Steps:

  • Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
  • NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.

VIETNAMESE DIPPING SAUCE (NUOC CHAM)



Vietnamese Dipping Sauce (Nuoc Cham) image

Provided by Nina Simonds

Categories     condiments

Time 10m

Yield 1 cup (for 20 rolls)

Number Of Ingredients 6

1 small fresh red chili pepper, minced (ends and seeds removed), or 1 teaspoon crushed dried red pepper flakes
Juice of 3 limes or 2 lemons
1/4 cup nuoc mam (Vietnamese fish sauce)
4 tablespoons sugar, or to taste
1 tablespoon minced garlic
2 tablespoons grated carrots

Steps:

  • Soak red peppers or chili flakes in the juice for 2 minutes.
  • Add the fish sauce, sugar and garlic, and stir to dissolve the sugar.
  • Pour into a serving bowl, and add the shredded carrots.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 2835 milligrams, Sugar 30 grams

VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE



Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce image

Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!

Provided by LifeIsGood

Categories     Vietnamese

Time 1h30m

Yield 20 rolls

Number Of Ingredients 23

3 ounces vietnamese cellophane noodles, cooked according to pkg. directions
2 cups bean sprouts
2 carrots, thinly sliced
1 large beet, thinly sliced
1 fresh red chili pepper, cut into circles
1/4 cup fresh cilantro, chopped
3/4 cup salted peanuts, chopped
2 teaspoons sesame oil
1 lime, juice of
sea salt & freshly ground black pepper, to taste
1 teaspoon sugar
20 (8 inch) round rice paper sheets
20 cooked medium shrimp, tails off, halved lengthwise
40 mint leaves
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juice of
1 teaspoon garlic, minced
1 teaspoon sambal oelek (red chili paste)
2 tablespoons grated carrots
2 tablespoons grated daikon radishes

Steps:

  • Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
  • In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
  • One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
  • To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
  • Lay 2 pieces of shrimp on top, then tuck and roll it over again.
  • Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
  • To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
  • Serve the shrimp rolls with the sweet chili dipping sauce.

VIETNAMESE DIPPING SAUCE



Vietnamese Dipping Sauce image

Provided by Molly O'Neill

Categories     easy, condiments, appetizer

Time 17m

Yield 6 servings

Number Of Ingredients 12

1 cup peanut oil
1/2 cup fresh peanuts
2 fresh green chili peppers
2 tablespoons fresh minced ginger
4 garlic cloves, peeled
1/3 cup coconut milk
2 teaspoons dark soy sauce
4 teaspoons Vietnamese fish sauce
1 teaspoon sugar
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/2 cup minced fresh coriander

Steps:

  • Warm 3 tablespoons of the peanut oil in a heavy-bottomed skillet until nearly smoking. Add the peanuts and stir. Remove from the heat and continue stirring until the peanuts are toasted and then allow to cool.
  • Place the peanuts in a food processor and puree to a rough paste. Add the chili peppers, ginger, garlic, coconut milk, soy and fish sauces, sugar, lime juice and salt. Puree until almost smooth. Place the peanut mixture into a bowl and, with a wooden spoon, stir in the remaining peanut oil until the sauce has a nice sheen. Stir in the minced coriander. Use the sauce as a dip for grilled meat, or as a sauce for cold noodle salad.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 33 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 418 milligrams, Sugar 2 grams

VIETNAMESE DIPPING SAUCE--VEGAN NUOC CHAM ALTERNATIVE



Vietnamese Dipping Sauce--Vegan Nuoc Cham Alternative image

Adapted from Hot Sour Salty Sweet. This is not meant to replicate the flavor of Nuoc Cham, which uses fish sauce, but can be used in the same way.

Provided by Chocolatl

Categories     Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 9

3 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon garlic, finely chopped
1 teaspoon lemongrass, finely chopped
1/8 teaspoon ground cinnamon
1 bird chile, minced
1 teaspoon peanut oil
1 teaspoon sugar
1/8 teaspoon salt

Steps:

  • Combine soy sauce and rice wine in a small bowl.
  • Place garlic and lemongrass in a mortar and pound into a paste.
  • Add garlic mixture to soy mixture.
  • Stir in cinnamon and chile.
  • Stir in oil, sugar and salt and mix well.
  • Store refrigerated in a tightly-covered container for up to 3 days.

GRILLED LOBSTER WITH VIETNAMESE DIPPING SAUCE



Grilled Lobster With Vietnamese Dipping Sauce image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 25m

Yield Four servings

Number Of Ingredients 7

4 cloves garlic, minced
4 small hot chilies, seeded and minced
3 tablespoons sugar
3 tablespoons Vietnamese fish sauce (nuoc mam)
3 tablespoons fresh lime juice
4 1 1/2-pound lobsters
1 teaspoon canola oil

Steps:

  • In a bowl, combine the garlic, chilies, sugar, fish sauce and lime juice. Set aside. Prepare a charcoal grill. Steam the lobsters for 5 minutes. When cool enough to handle, twist off the claws and tails. Cut the tails in half lengthwise and rub the exposed meat with the oil.
  • Place the tails and claws on the grill over medium-hot coals and grill until just browned and cooked through, about 15 minutes, turning once. Serve hot with the dipping sauce.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 114 grams, SaturatedFat 1 gram, Sodium 4581 milligrams, Sugar 12 grams, TransFat 0 grams

SWEET-AND-SOUR VIETNAMESE DIPPING SAUCE



Sweet-and-Sour Vietnamese Dipping Sauce image

Known as nuoc cham, this dipping sauce appears on almost all Vietnamese tables.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 7

1 1/2 teaspoons minced garlic
1 teaspoon ground chile paste
1 Thai bird chile, or Serrano pepper, chopped (optional)
1/4 cup Asian fish sauce (nam pla)
2 tablespoons fresh lime juice
1/4 cup sugar
2 tablespoons grated carrots, for garnish

Steps:

  • With a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife). Transfer to a bowl. Add fish sauce, 2/3 cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Serve sprinkled with carrots.

VIETNAMESE PORK PATTIES WITH DIPPING SAUCE



Vietnamese Pork Patties With Dipping Sauce image

Make and share this Vietnamese Pork Patties With Dipping Sauce recipe from Food.com.

Provided by ImPat

Categories     Pork

Time 35m

Yield 12 patties, 12 serving(s)

Number Of Ingredients 14

500 g ground pork (mince)
1 tablespoon ginger (finely grated)
1 chili (red long seeded finely chopped)
2 teaspoons cracked black pepper
1/4 cup sesame seeds
2 tablespoons fish sauce
1/4 cup coriander (leaves finely chopped)
2 tablespoons peanut oil
chili sauce (dipping recipe below to serve)
lime wedge (to serve)
1 chili (small red seeded and thinly sliced)
2 tablespoons fish sauce
1/3 cup lime juice
2 tablespoons caster sugar

Steps:

  • Combine pork, ginger, chilli, black pepper, sesame seeds, fish sauce and coriander in a medium bowl.
  • Shape 2 tablespoons of the mince mixture into a patty and repeat to make 12 patties.
  • Place on a plate and cover with plastic food wrap and chill for 15 minutes.
  • Heat a char-grill pan over moderately high heat and bush the patties with oil and add to the pan and cook for 2 to 3 minutes each side or until cooked.
  • Make chilli dipping sauce by combining all the sauce ingredients in a small bowl.
  • Serve pork patties with dipping sauce and lime wedges.

VIETNAMESE DIPPING SAUCE (NUOC CHAM) RECIPE



VIETNAMESE DIPPING SAUCE (NUOC CHAM) RECIPE image

Categories     Vegetable

Yield 1 1/2 cups

Number Of Ingredients 7

1/4 cup sugar
1/2 cup warm water
1/4 cup fish sauce (Viet Huong Three Crabs brand)
1/4 cup white vinegar
1/2 of a lime, juiced
3-4 cloves of garlic , minced
2-3 Thai chili pepper, minced

Steps:

  • 1) In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste. 2) Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.

VIETNAMESE DEEP FRIED SHRIMP WITH DIPPING SAUCE



Vietnamese Deep Fried Shrimp with Dipping Sauce image

While studying up on Vietnamese cooking, I came across this recipe, which sounded easy and delicious for our wine-time. I wondered if I could use cornstarch in place of tapioca starch and learned that cornstarch would turn mushy, while the tapioca starch will remain crispy. I could find tapioca flour in my store but not tapioca...

Provided by Chef Potpie (Laurel)

Categories     Seafood Appetizers

Time 10m

Number Of Ingredients 13

1 lb large shrimp, peeled, deveined, tails left on
1 tsp chicken bouillon powder
1/2 tsp white pepper
1 tsp salt
1/2 c tapioca starch, or flour by bob's red mill in the grocery store
oil for frying
1/3 c fresh lime juice
3 Tbsp sugar
2/3 c warm water
1 Tbsp unseasoned rice vinegar
6 Tbsp fish sauce
2 clove garlic, finely chopped
2-3 thai chilis, minced

Steps:

  • 1. Mix dipping sauce ingredients together and allow to sit for a day. Can be refrigerated for 2 weeks.
  • 2. Next day, in a medium bowl, mix together bouillon powder, salt and white pepper, and toss the shrimp with this mixture until evenly coated. Allow to marinate for 15 minutes.
  • 3. Now, while oil is heating to 375, add tapioca starch to shrimp, and toss to coat evenly.
  • 4. Deep fry the shrimp in small batches for 3 minutes, until golden brown. Drain on paper towels and serve immediately with dipping sauce.

VIETNAMESE-STYLE LAMB RIBLETS WITH SWEET SOY DIPPING SAUCE



VIETNAMESE-STYLE LAMB RIBLETS WITH SWEET SOY DIPPING SAUCE image

Categories     Lamb     Appetizer

Yield 4-6 appetizers

Number Of Ingredients 21

For the marinade
1/4 cup finely chopped shallot
2 medium cloves garlic, minced
2 Tbs. fish sauce
2 Tbs. soy sauce
2 Tbs. peanut or vegetable oil
2 Tbs. packed brown sugar (light or dark)
1-1/2 Tbs. fresh lime juice
1 Tbs. grated fresh ginger
1 Tbs. whole coriander seed, toasted and coarsely ground
1 tsp. chile sauce, such as sambal oelek or sriracha
1/4 tsp. kosher salt
2 lb. lamb breast riblets (also called Denver-style ribs)
For the dipping sauce
2 Tbs. fish sauce
2 Tbs. fresh lime juice
2 Tbs. unseasoned rice vinegar
2 Tbs. chopped fresh cilantro
1 Tbs. soy sauce
1 Tbs. granulated sugar
1 medium clove garlic, minced

Steps:

  • Marinate the riblets Put all of the marinade ingredients in a medium bowl and stir to combine. Put the riblets in a gallon-size freezer bag and pour in the marinade. Seal the bag and massage the riblets to evenly distribute the marinade. Refrigerate for at least 8 and up to 24 hours, turning the bag occasionally to redistribute the marinade. Cook the riblets Position a rack in the center of the oven and heat the oven to 300°F. Remove the riblets from the marinade, scraping any excess seasonings back into the bag (reserve the marinade). Arrange the riblets bone side down on a flat roasting rack in a roasting pan or on a heavy-duty baking sheet. Roast, basting with the reserved marinade every 20 minutes for the first hour, until the meat is very tender and can be easily pierced with a knife, 1-1/2 to 2 hours. Make the dipping sauce Combine all of the sauce ingredients in a small bowl and stir until the sugar is dissolved. Finish and serve Position an oven rack 5 to 6 inches from the broiling element and heat the broiler on high. Arrange the riblets cut side up on a foil-lined baking sheet and broil until browned and sizzling on one side, 2 to 3 minutes. Turn with tongs and brown the other side, 2 to 3 minutes more. Transfer to a serving platter. Serve with the dipping sauce and plenty of napkins. Make Ahead Tips The riblets can be roasted, cooled, and refrigerated up to 2 days ahead. Bring to room temperature before broiling.

DIPPING SAUCE FOR VIETNAMESE SPRING ROLLS (SAUCE ONLY)



Dipping Sauce for Vietnamese Spring Rolls (Sauce Only) image

I LOVE soft spring rolls. So healthy and refreshing. The recipe that I use faithfully (in my appetizer cookbook) has a sauce that is ok, but I never LOVED the sauce like I love the rolls. I think the rice wine vinegar is too prevelant. I stumbled across this sauce recipe in Cooking Light and think the addition of the sesame oil is going to balance the vinegar out beautifully. Can't wait to try it!

Provided by Lakerdog2

Categories     Sauces

Time 5m

Yield 1 1/2 tbsps, 4 serving(s)

Number Of Ingredients 6

1/4 cup rice wine vinegar
1 tablespoon water
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1 teaspoon chili paste with garlic
1/2 teaspoon salt

Steps:

  • Combine all ingredients in a bowl and wisk.
  • Serve with soft spring/summer rolls!

Nutrition Facts : Calories 16, Fat 1.1, SaturatedFat 0.2, Sodium 290.8, Carbohydrate 1.6, Sugar 1.6

MAI'S LIGHT VIETNAMESE DIPPING SAUCE



Mai's Light Vietnamese Dipping Sauce image

Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California, uses this dipping sauce for her Rice Rolls with Shrimp and Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 6

1 cup raw shrimp shells
2 cups water
3 1/2 tablespoons Asian fish sauce
1/4 cup sugar
1 teaspoon rice vinegar
1 to 2 Thai bird chiles or 1/2 serrano chile, cut into thin rings

Steps:

  • Make shrimp broth: Combine shrimp shells and 2 cups water in small pan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Strain, and set aside to cool.
  • Measure 1 cup shrimp broth, and place in a bowl. Add fish sauce, sugar, vinegar, and chiles; stir well. The sauce will keep, refrigerated in a covered jar, for up to 2 weeks.

VIETNAMESE DIPPING SAUCE FOR PEPPER SHRIMP



Vietnamese Dipping Sauce for Pepper Shrimp image

Dip tasty Black and White Pepper Shrimp in this simple sauce for a little extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 5

1/4 cup freshly squeezed lime juice, (about 2 limes)
2 tablespoons fish sauce
2 tablespoons rice-wine vinegar
1 teaspoon sugar
1/2 green chile pepper, such as serrano, very thinly sliced

Steps:

  • In a small bowl, combine lime juice, fish sauce, vinegar, sugar, and chile. Transfer to a serving bowl.

VIETNAMESE TANGERINE DIPPING SAUCE



Vietnamese Tangerine Dipping Sauce image

David Nelsons sauce for spring rolls, taquitos and other fried items, as well as a marinade for game.

Provided by MarraMamba

Categories     < 15 Mins

Time 10m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 8

2 garlic cloves
1 red jalapeno chile, chopped, seeded, ribs removed*
2 tablespoons sugar
1 tablespoon lime juice
4 tablespoons tangerine juice
1/4 cup rice vinegar
1/4 cup nuoc mam vietnamese fish sauce
1 tablespoon mirin, sweet rice cooking wine

Steps:

  • Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and mirin. Blend for 5 seconds.
  • Can be made ahead of time and stored in the refrigerator.
  • * A dried pequin pepper can be used if red jalapenos are out of season.

Nutrition Facts : Calories 35.4, Sodium 1119.6, Carbohydrate 8.1, Fiber 0.1, Sugar 7.1, Protein 0.9

VIETNAMESE DIPPING SAUCE



Vietnamese Dipping Sauce image

Provided by Jill Norman

Categories     Sauce     Citrus     Garlic     No-Cook     Quick & Easy     Lime     Hot Pepper     Gourmet

Number Of Ingredients 6

2 tablespoons fresh lime juice
3 tablespoons Vietnamese fish sauce
3 tablespoons water
2 tablespoons sugar
1 garlic clove, finely chopped
1 small hot red or green chile, finely chopped

Steps:

  • Stir together all ingredients.

Tips for the Best Vietnamese Dipping Sauce:

- Use high-quality fish sauce. This is the backbone of the sauce, so don't skimp on it. - Balance the flavors. The sauce should be sweet, sour, salty, and spicy, all in harmony. - Use fresh ingredients whenever possible. This will give the sauce the best flavor. - Adjust the consistency to your liking. If you want a thinner sauce, add more water or lime juice. If you want a thicker sauce, reduce it over low heat or add some cornstarch slurry. - Serve the sauce immediately or store it in the refrigerator for up to a week.

Conclusion:

Vietnamese dipping sauce is a delicious and versatile condiment that can be used with a variety of dishes. It's easy to make and can be tailored to your own taste. So next time you're looking for a new and exciting way to add flavor to your food, give Vietnamese dipping sauce a try. You won't be disappointed!

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