Vietnamese Dips: Nước Chấm and Peanut Sauce

Flavor-packed nước chấm and creamy peanut sauce make great dips for spring rolls and beyond.
Difficulty
Easy
Servings
1 cup
Prep Time
05 Mins
Active Time
10 Mins

This recipe will teach you how to make two basic Vietnamese dipping sauces: nước chấm, a tangy-salty-sweet fish sauce vinaigrette; and peanut sauce, a creamy, nutty dip for fresh spring rolls (gỏi cuốn).

Nước Chấm

  • 4–5 tbsp water
  • 3 tbsp fish sauce
  • juice from ½ lemon or lime
  • 2 tsp garlic, minced
  • 1 ½ tsp chili, sliced
  • 1 tsp rice vinegar
  • sugar, to taste

Vietnamese Peanut Sauce

  • ½ tbsp canola or vegetable oil
  • 1 tsp garlic, minced
  • 1 tsp onion or shallots, minced
  • 2 tbsp hoisin sauce
  • ¼ cup peanut butter
  • ¼–½ cup water
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
1

Make nước chấm: Combine all sauce ingredients in a bowl. Mix until well combined, adjusting sugar to taste. Serve.

2

Make peanut sauce: Add oil to a saucepan over medium-low heat. Cook garlic and onion until fragrant. Stir in hoisin sauce and peanut butter. Gradually add water to achieve desired consistency. Add rice vinegar and sesame oil, then mix until well-combined. Remove from heat and serve.

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