Dipping sauce for Vietnamese rolls

Have you ever wondered how we make dipping sauce for summer roll, there are several types and this is the mót popular. This is the dipping sauce for summer rolls, spring rolls and with a little adjustment can be use for other dishes including the rice rolled pancake - bánh cuốn.

Summer rolls - gỏi cuốn

Fried spring rolls - nem

Rice rolled pancake - bánh cuốn

INGREDIENTS

1 unit sugar, prefer brown sugar
1/2 unit rice vinegar or cider vinegar
1/2 unit lemon or lime juice
1 unit quality fish sauce, prefer three crabs brand
3-4 unit water

Few cloves garlic, peeled, finely chopped and soaked in lemon juice or vinegar.
Bird eyes chilli, seeds scraped, thinly sliced

^{Ginger and Dill ( for seafood summer roll)}

INSTRUCTIONS

1. Mix sugar with vinegar till dissolve, taste and add fish sauce, stir. Add 3/4 cup water, stir, taste and adjust accordingly
2. Before serving, add pickled garlic, a bit of the remaining liquid and chilli.

NOTE

• Choose matured garlic; the young garlic or just harvest garlic is heavy and will not floating beautifully.
• For seafood summer roll, add chopped dill and ginger
• For dishes that require warm-hot dipping sauce, leave garlic and chilli aside for self-serving.