Dipping Sauces for Vietnamese Spring Rolls

Author Notes: I've included two popular dipping sauces here: fish sauce-based sauce
and a hoisin peanut sauce. Like the spring rolls, these dipping sauces are highly customizable according to taste and restaurants will often have their own signature sauce.

Serves 4

For the fish sauce dipping sauce:

• 3tablespoons fish sauce
• Juice of 1 lime
• 3tablespoons sugar, or to taste
• 1/2tablespoon minced ginger
• 1/2teaspoon thinly sliced fresh Thai chiles
• 1/3cup water
• Salt and pepper, to taste

1. Mix together all of the ingredients and refrigerate. Store for 1 day prior to serving in order to let the chile flavor infuse.

For the hoisin peanut dipping sauce:

• 5tablespoons hoisin sauce
• 3tablespoons pork broth
• 1tablespoon peanut butter
• 1tablespoon minced garlic
• 1teaspoon vegetable oil
• 1tablespoon sugar
• Chopped peanuts, optional

1. Whisk together the hoisin, pork broth, and peanut butter.
2. In a small fry pan, heat the garlic and oil and sautée until fragrant. Add the hoisin sauce mixture and the sugar, then simmer for 1 to 2 minutes until thick. Let cool.
3. Top with peanuts, if desired.

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