Nước Chấm and Peanut Sauce
Serves 1
Directions
- 1Dissolve the sugar in the warm water, then stir in the fish sauce, lime juice and rice vinegar.
- 2Add the garlic, bird’s eye chili and sambal to the fish sauce mixture.
- 3Whisk the hot water gradually into the peanut butter until smooth, then whisk in the remaining peanut sauce ingredients.
- 4Add more hot water a tablespoon at a time to the peanut sauce until it reaches a smooth, glossy consistency that is loose enough to coat a roll.
Ingredients
- 1/3 cup sugar
- 3 tbsp Squid Brand fish sauce
- 1/2 cup warm water
- 2-3 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp sambal oelek (optional)
- 1-2 clove garlic, minced
- 1 whole bird’s eye chili, finely sliced
- 1/2 cup smooth peanut butter
- 1/4 cup hoisin sauce
- 1/3 cup hot water
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp brown sugar or honey
- 1 tsp sesame oil
- 1 tsp sambal oelek
- 1 small clove garlic, grated
Tips
- For nước chấm, you can start with 1/4 cup sugar and adjust to taste.
- This is a concentrated nước chấm recipe for rice wraps; for vermicelli bowls, dilute with an additional 2-4 tbsp of water.
- Sambal oelek in the nước chấm provides chili and garlic in one ingredient, but adding fresh garlic and chili is recommended for a fresh bite.
- For the peanut sauce, add more hot water one tablespoon at a time until the texture is loose enough to coat your roll without being gloopy.
