Summer Roll Dipping Sauce

Yields ½ cup

  • 2 tablespoons sesame oil
  • 2 teaspoon rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic chile paste
  • 1 teaspoon finely chopped fresh cilantro
  • 1 dash soy sauce
  • 1-1 ½ teaspoons sugar

1.  Whisk all ingredients together in a medium bowl.  Serve chilled.

Published in: on August 26, 2010 at 6:11 am  Leave a Comment  
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Nuoc Cham (Vietnamese Dipping Sauce)

Yields 10 fluid ounces

  • 5 tablespoons granulated sugar
  • 3tablespoons water
  • 5 tablespoons fish sauce (nuoc mam)
  • 4 fluid ounces fresh lemon juice
  • 1 garlic clove, minced
  • 1 Thai chile, seeded, minced
  • 1 shallot, minced

1.  Whisk all ingredients together in a nonreactive bowl and allow to stand for at least 30 minutes at room temperature before serving.

Published in: on August 26, 2010 at 6:11 am  Leave a Comment  
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Peanut Dipping Sauce

Yield:  1 ¾ cups

  • ½ cup (4 fl oz) water
  • 1 teaspoon cornstarch
  • ½ cup (5 oz) smooth or chunky peanut butter
  • ¼ cup (2 fl oz) fresh lime juice
  • 1/3 cup (3 fl oz) soy sauce
  • ¼ cup (2 fl oz) sesame oil
  • 2-3 tabelspoons sugar
  • ½ -1 teaspoon red pepper flakes
  • ¼ teaspoon hot chili oil
  • ¼ cup (1/3 oz) chopped fresh cilantro
  • ¼ cup (3/4 oz) chopped green onion

1.  In a saucepan, combine water and cornstarch and stir until cornstarch has dissolved.  Add peanut butter, lime juice, soy, sesame oil, sugar, pepper flakes, and chili oil; whisk until smooth.

2.  Bring to a boil, whisking as you do.  Reduce heat to low and simmer until sauce has thickened slightly (about 3 minutes).

3.  Remove from heat a cool.  Stir in the cilantro and green onion.  Use immediately or refrigerate for up to 3 days.

Published in: on August 26, 2010 at 6:10 am  Leave a Comment  
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