Vietnamese Dipping Sauces: Nước Chấm and Peanut Sauce
Dive into the vibrant world of Vietnamese cuisine with these two irresistible dipping sauces: zesty Nước Chấm and creamy Peanut Sauce! Crafted with tangy lime juice, savory fish sauce, and a hint of sugar, Nước Chấm is the perfect companion for your fresh rolls, while the rich, nutty flavor of Peanut Sauce adds a delightful twist. Get ready to elevate your spring rolls to a whole new level of yum!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1–2 cloves garlic, minced
- 1 small garlic clove, grated
- 2 tbsp fresh lime juice (30 ml)
- 1 tbsp fresh lime juice (15 ml)
- 1/2 cup warm water (120 ml)
- 1/3 cup hot water, plus more as needed (79.2 ml)
🫙Pantry Staples(5)
- 1 tbsp brown sugar or honey (15 ml)honey
- 1/2 cup smooth peanut butter (114 g)
- 1 tbsp rice vinegar (15 ml)white vinegar
- 1 tsp sesame oil (5 ml)
- 1/3 cup sugar (you can start at 1/4 and adjust from there) (66 g)
🍯Sauces & Condiments(5)
- 3 tbsp Squid Brand fish sauce (45 ml)
- 1/4 cup hoisin sauce (60 ml)
- 1 tbsp sambal oelek, optional (15 ml)optional
- 1 tsp sambal oelek (5 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(1)
- 1 bird’s eye chili, finely sliced
Nutrition (per serving)
Calories
234
Protein
6g
Carbs
33g
Fat
9g
👨🍳 Instructions
- 1
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.
- 2
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.
💡 Pro Tips
- ✓Dissolve sugar in warm water (105-110°F) before adding fish sauce because the heat accelerates sugar hydration and prevents grittiness; cold water prolongs dissolution by 3-4 minutes and can leave undissolved crystals that concentrate in pools.timing105-110°F water temperature
- ✓Add lime juice and rice vinegar after fish sauce cools slightly (below 120°F) to preserve volatile aromatic compounds; heat above 140°F degrades citric acid's bright notes and reduces perceived acidity by up to 15%.techniqueBelow 120°F
- ✓Mince garlic and slice chili only 5-10 minutes before mixing because freshly cut cell walls release sulfur compounds and capsaicin that dissipate quickly; pre-cut aromatics lose 25-30% pungency within 30 minutes at room temperature.timing5-10 minutes before mixing
- ✓Whisk peanut sauce with water at a 2:1 ratio (peanut butter to hot water by weight) initially, adding water in 0.5 tbsp increments to reach 18-22% viscosity; this prevents oil separation and ensures emulsion stability because gradual hydration distributes water through peanut proteins uniformly.technique2:1 ratio, 0.5 tbsp increments, 18-22% viscosity
- ✓Use water at 160-180°F (not boiling) for peanut sauce because temperatures above 180°F denature peanut protein binders, causing the emulsion to break; water below 140°F won't properly activate the proteins needed to suspend oil particles.ingredient160-180°F water temperature
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Vietnamese Dipping Sauces: Nước Chấm and Peanut Sauce
Dive into the vibrant world of Vietnamese cuisine with these two irresistible dipping sauces: zesty Nước Chấm and creamy Peanut Sauce! Crafted with tangy lime juice, savory fish sauce, and a hint of sugar, Nước Chấm is the perfect companion for your fresh rolls, while the rich, nutty flavor of Peanut Sauce adds a delightful twist. Get ready to elevate your spring rolls to a whole new level of yum!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1–2 cloves garlic, minced
- 1 small garlic clove, grated
- 2 tbsp fresh lime juice (30 ml)
- 1 tbsp fresh lime juice (15 ml)
- 1/2 cup warm water (120 ml)
- 1/3 cup hot water, plus more as needed (79.2 ml)
🫙Pantry Staples(5)
- 1 tbsp brown sugar or honey (15 ml)honey
- 1/2 cup smooth peanut butter (114 g)
- 1 tbsp rice vinegar (15 ml)white vinegar
- 1 tsp sesame oil (5 ml)
- 1/3 cup sugar (you can start at 1/4 and adjust from there) (66 g)
🍯Sauces & Condiments(5)
- 3 tbsp Squid Brand fish sauce (45 ml)
- 1/4 cup hoisin sauce (60 ml)
- 1 tbsp sambal oelek, optional (15 ml)optional
- 1 tsp sambal oelek (5 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(1)
- 1 bird’s eye chili, finely sliced
Nutrition (per serving)
Calories
234
Protein
6g
Carbs
33g
Fat
9g
👨🍳 Instructions
- 1
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.
- 2
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.
💡 Pro Tips
- ✓Dissolve sugar in warm water (105-110°F) before adding fish sauce because the heat accelerates sugar hydration and prevents grittiness; cold water prolongs dissolution by 3-4 minutes and can leave undissolved crystals that concentrate in pools.timing105-110°F water temperature
- ✓Add lime juice and rice vinegar after fish sauce cools slightly (below 120°F) to preserve volatile aromatic compounds; heat above 140°F degrades citric acid's bright notes and reduces perceived acidity by up to 15%.techniqueBelow 120°F
- ✓Mince garlic and slice chili only 5-10 minutes before mixing because freshly cut cell walls release sulfur compounds and capsaicin that dissipate quickly; pre-cut aromatics lose 25-30% pungency within 30 minutes at room temperature.timing5-10 minutes before mixing
- ✓Whisk peanut sauce with water at a 2:1 ratio (peanut butter to hot water by weight) initially, adding water in 0.5 tbsp increments to reach 18-22% viscosity; this prevents oil separation and ensures emulsion stability because gradual hydration distributes water through peanut proteins uniformly.technique2:1 ratio, 0.5 tbsp increments, 18-22% viscosity
- ✓Use water at 160-180°F (not boiling) for peanut sauce because temperatures above 180°F denature peanut protein binders, causing the emulsion to break; water below 140°F won't properly activate the proteins needed to suspend oil particles.ingredient160-180°F water temperature