This lovely Vietnamese dipping sauce is exellent for spring rolls, rice noodles and much more! Savory flavours with garlic, ginger and chili. Some sweetness to it. Quite addictive.
Quick to make, takes a few minutes, and will last for some days in the fridge.
This sauce I have used in my Vegan Vietnamese Summer Spring Rolls and Miso Wasabi Glazed Zucchini Rice Noodle, but it can be used for anything that needs an asian inspired flavour, like Vegan Sushi and much more !
makes 2.5 dl sauce (1 cup)
Ingredients
-
1.2 dl Soy sauce (½ cup) -
1.2 dl preboiled water (½ cup) -
1 tablespoon sweet soy sauce -
5 Garlic cloves -
1 big red chili -
1 thumb of ginger -
4 tablespoons granulated sugar -
Juice of 1 lime -
Few teaspoons of sesame seeds
What you will need
- Cutting board and knife
- 1 mortar and pestle
- 1 bowl
- 1 spoon to tir
Instructions
- Roughly chop the garlic, chili and ginger and transfer to a mortar with all the limejuice and a bit of the sugar.
- Grind to a paste like texture, but it's okay if theres still some small chunks, it only makes the sauce better.
- Transfer the paste to a bowl and add the soy sauce, water, sweet soy sauce and the sesame seeds, stir and its ready to serve. If you dont have sweet soy sauce, don´t worry, you can use a splash of maple syrup to add another sweet flavour to it, or 1 teaspoon of brown sugar for the molasses flavour also found in the sweet soy sauce, or simply leave it out.
Enjoy !
