Vietnamese dipping fish sauce is staple of Vietnamese cuisine. But what about Vietnamese vegetarians, how to you fix up a good tasty sauce for some Asian vegetarian dishes, some wonder? What would we use as a dipping sauce? Here comes the answer: Soy Lime Dipping Sauce - Nuoc Tuong Pha. This sauce is specifically used for the Vietnamese spring rolls with mushroom and tofu, a version of spring rolls for vegetarians. This sauce is also served for vegetarian dishes, and served to people who prefer soy sauce over fish sauce.
Recipe for Soy Lime Dipping Sauce - Nuoc Tuong Pha
1 clove garlic
1 fresh Thai bird chili
2 1/2 tbsp sugar
1/3 cup soy sauce, preferably Chinese style
2 - 2 1/2 tbsp fresh lime juice
1/4 cup water, or to taste
Cut the garlic and chilies into thin slices and place them in a mortar with sugar and pound into a paste. (You can also mince the garlic and chili by hand using a chef knife, make sure to mince it very well.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight lidded jar.
Makes about 1 cup
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