Recipe by BALISAL
"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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dried red chile pepper, seeded and thinly sliced
Oh soooooo good! I did add a little soy sauce(hence the 4 stars) and then dipped pork dumplings in it. mmmmm
nothing close to what they serve at the restaurants. Poured it out. sorry
Very yummy alongside the homemade Vietnamese Spring Rolls recipe from this site.
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
Just like in the restaurant :)
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 :)
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vietnamese Dipping Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: < 1
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