Dipping sauces, such as this intensely gingery and spicy sauce, are routine at Vietnamese meals, allowing you to season each dish to your own taste. Most dipping sauces taste best when made fresh and used immediately.
- 1 tablespoon peeled and finely grated fresh ginger
- 1/4 cup unseasoned rice vinegar, or to taste
- 1/4 cup freshly squeezed lime juice (about 3 limes)
- 1/4 cup Chinese light soy sauce* (preferably Healthy Boy brand), or to taste
- 2 teaspoons granulated sugar, or to taste
- 1 teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon finely chopped roasted peanuts, for garnish
In a small mixing bowl, whisk together all of the ingredients (except the peanuts) until the sugar has completely dissolved. Transfer the mixture into small sauce bowls, and garnish with chopped peanuts. Serve with Vietnamese Summer Rolls.
* Chinese Light Soy Sauce is saltier, thinner, and lighter in color than Dark Soy Sauce. Since it is lighter, it does not greatly affect the color of the dish. Do not confuse with Lite Soy Sauce, which is simply lower in sodium. Chinese Light Soy Sauce may be found at your local Asian market or online at
importfood.com. If necessary, substitute Japanese soy sauce for the Chinese Light Soy Sauce.
Serves 4
