Are you a peanut sauce kind of person?

🇻🇳 PEANUT SAUCE vs NƯỚC CHẤM (FISH SAUCE) 🦐🥬 If you’re making Vietnamese fresh rolls, which dipping sauce are you reaching for? 👀 Depending on where you are in Vietnam, you’ll see different sauces served with fresh rolls. Fish sauce-based nước chấm is especially common in the North, while peanut and hoisin-style sauces are more commonly associated with central and southern Vietnam. Here are my easy versions of BOTH. 🐟 NƯỚC CHẤM • 1/3 cup sugar (you can start at 1/4 and adjust from there) • 3 tbsp Squid Brand fish sauce • 1/2 cup warm water • 2 tbsp fresh lime juice • 1 tbsp rice vinegar • 1 tbsp sambal oelek, optional • 1–2 cloves garlic, minced • 1 bird’s eye chili, finely sliced 1️⃣ MIX Dissolve the sugar in the warm water, then stir in the fish sauce, lime juice and rice vinegar. Add the garlic, bird’s eye chili and sambal. *Please note - this is a concentrated nước chấm recipe like for rice wraps. For mixing with vermicelli bowls, I sometimes dilute with another 2-4 tbsp depending on how much flavour is in the bowl (from the paired proteins). Sambal is my little shortcut here because you’re getting chili AND garlic in one ingredient, but I still add fresh garlic and chili for that fresh bite. 🥜 PEANUT SAUCE • 1/2 cup smooth peanut butter • 1/4 cup hoisin sauce • 1/3 cup hot water, plus more as needed • 1 tbsp soy sauce • 1 tbsp fresh lime juice • 1 tbsp brown sugar or honey • 1 tsp sesame oil • 1 tsp sambal oelek • 1 small garlic clove, grated 2️⃣ WHISK Whisk the hot water gradually into the peanut butter until smooth, then whisk in everything else. Add more hot water a tablespoon at a time until it’s smooth, glossy and loose enough to coat your roll without being gloopy. One is salty, sweet, sour and spicy. The other is creamy, nutty, savoury and slightly sweet. So I need to know: PEANUT SAUCE or NƯỚC CHẤM? 👇 #VietnameseFood #NuocCham #PeanutSauce #GoiCuon #VietnameseCooking