Vietnamese Dipping Sauce Recipe - Allrecipes.com
Vietnamese Dipping Sauce Recipe
  • READY IN 5 mins

Vietnamese Dipping Sauce

Recipe by  

"A dipping sauce for rice rolls and for barbecued chicken, beef, pork or fish. Perfect for salads as is, or mix with a little vegetable oil. Make smaller quantities with lime or lemon juice but refrigerate as this will not last as the rice vinegar version does."

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Ingredients Edit and Save

Original recipe makes 1 pint Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2008

Oh soooooo good! I did add a little soy sauce(hence the 4 stars) and then dipped pork dumplings in it. mmmmm

 
Most Helpful Critical Review
Mar 11, 2011

nothing close to what they serve at the restaurants. Poured it out. sorry

 
May 29, 2007

Very yummy alongside the homemade Vietnamese Spring Rolls recipe from this site.

 
Jul 03, 2006

We used this for dipping sauce for lumpias. My husband loved it. Scaled to make servings for only 1/2 the amount of the recipe. We used red peper flakes instead of chili

 
Nov 27, 2006

Just like in the restaurant :)

 
Apr 29, 2009

Excellent if a bit salty. Used it as a base for a salad tonight but have also used it with spring rolls. Very good stuff. Thanks :)

 
Aug 18, 2008

With a little bit of tweaking plus a little splash of soy sauce, this turned out really great. We had with some generic boxed spring rolls, and they were actually really good. It would also make a good base for an Asian-style salad dressing. Thanks!

 
May 09, 2011

I'm not sure what the "restaurant" version tastes like, but if it is similar to this, I won't like it...Too vinegary....IF I make this again, I will be tweaking a LOT...Less vinegar, brown instead of white sugar, and chili paste to mix better...and I heated it up while everything else cooked.

 

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Nutrition

  • Calories
  • 30 kcal
  • 1%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 1094 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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