Vietnamese Spring Roll Sauce Recipe?
I looked through the archives but couldn't find anything relating to this - I've been making Vietnamese spring rolls at home more and more lately, but I can't get the sauce right! I've tried both peanut/hoisin-based ones as well as fish oil/sugar ones, and I can't seem to get restaurant-quality sauces. Any tips to make them better?
I can that tell you that the Classic Nước chấm sauce for the Chả giò (fried spring rolls) does not have any oil in it.
This is a great recipe for it http://sundaynitedinner.com/vietnames...
There is also a very good recipe for the Nước Lèo (peanut- hosin sauce) http://sundaynitedinner.com/goi-cuon-...
I have found both these recipes superior than most restaurant made sauces.
Hope it helps
I made this - paraphrased from "Into the Vietnamese Kitchen":
2 chicken livers or 2 Tbs PB
2 2Tbs + 1c H20
1 Tbs neutral oil
1 garlic clove mashed
.25 - .5 tsp red pepper flake
1 tsp tomato paste
6 - 8 Tbsp hoisin
1 tsp fish sauce
1.5 tsp cornstarch in 1.5 tsp water
2 Tbsp chopped peanut
1 tsp toasted sesame
Blend liver/PB with 2 Tbsp water. Heat oil, garlic, chili, tomato paste. Add rest of water ad liver. When it boils add hoisin, when it simmers again add cornstarch. Add fish sauce. Let it cool. Add peanut and sesame right before serving.
I second the idea of using part juice, part vinegar, though I use more juice. Fish sauce varies enough by saltiness and fish-sauce-ness that the recipe would need to be altered to match your brand choice, in my opinion. Make sure to change the sugar and salt to taste, and don't be stuck with the recipe. But I make a Thai version of things, not Vietnamese, so take anything I say with that in mind.
Perhaps your favorite restaurant does something un-traditional with the recipe? How "old" is their sauce? Has it had more of a chance to meld than you give it?