Dipping Sauces for Vietnamese Spring Rolls

• servings: 4
• active time: 24 hours 20 minutes

Ingredients

Fish Sauce-Based Sauce:

1/3 cup water

3 tablespoons fish sauce

3 tablespoons sugar

Juice of 1 lime

1 1/2 teaspoons finely chopped ginger

1/2 teaspoon thinly sliced fresh Thai chiles

Kosher salt and freshly ground pepper

Hoisin Peanut Sauce:

5 tablespoons hoisin sauce

3 tablespoons pork broth

1 tablespoon peanut butter

1 tablespoon finely chopped garlic

1 teaspoon vegetable oil

1 tablespoon sugar

Chopped peanuts (optional)

Directions

Fish Sauce-Based Sauce:

In a medium airtight container, mix the water, fish sauce, sugar, lime juice, ginger, and chiles; season with salt and pepper. Refrigerate for 1 day in order to let the chile flavor infuse.

Hoisin Peanut Sauce:

In a small bowl, whisk the hoisin, broth, and peanut butter.

In a small skillet over medium-low heat, cook the garlic and oil, stirring, for about 2 minutes, until fragrant. Add the hoisin sauce mixture and sugar, then simmer, stirring occasionally, for 1 to 2 minutes, until thickened. Let cool.

Top the sauce with the peanuts, if desired.