Recipe by Gerry
A very flavorful dipping sauce I use for my Vietnamese Spring Rolls. The flecks of carrot and crushed chilies look very appealing in the serving bowl. A crowd pleaser that makes for recipe requests. Recipe from Jean Pare's "Company's Coming Asian Cooking"
Top Review by shelteredcreature
I made this dipping sauce to go along with the Vietnamese Spring Rolls, and it complimented them very nicely. Even my husband who doesn't like seafood was able to look past the fish sauce and enjoy it. Cut down the water to 1/3 cup and added a squirt of sriracha chili sauce. This would be good as a salad dressing if you don't add water and add some peanut or veggie oil to it. If you made the spring rolls, definitely give this simple sauce a try. Thank you for sharing.
- 1 cup water
- 3 tablespoons rice vinegar
- 1⁄4 cup fish sauce
- 1 tablespoon carrot (finely grated)
- 1 tablespoon granulated sugar
- 1 minced garlic clove (or 1/4 teaspoon garlic powder)
- 1⁄4 teaspoon dried crushed red pepper flakes