Dipping Sauces for Vietnamese Spring Rolls

Ingredients

For the fish sauce dipping sauce:

• 3
  
  tablespoons fish sauce
  
• 
  
  juice of 1 lime
  
• 3
  
  tablespoons sugar, or to taste
  
• 1/2
  
  tablespoon minced ginger
  
• 1/2
  
  teaspoon thinly sliced fresh Thai chiles
  
• 1/3
  
  cup water
  
• 
  
  Salt and pepper, to taste
  

For the hoisin peanut dipping sauce:

• 5
  
  tablespoons hoisin sauce
  
• 3
  
  tablespoons pork broth
  
• 1
  
  tablespoon peanut butter
  
• 1
  
  tablespoon minced garlic
  
• 1
  
  teaspoon vegetable oil
  
• 1
  
  tablespoon sugar
  
• 
  
  chopped peanuts, optional
  

Directions

For the fish sauce dipping sauce:

1. Mix together all of the ingredients and refrigerate. Store for 1 day prior to serving in order to let the chile flavor infuse.

For the hoisin peanut dipping sauce:

1. Whisk together the hoisin, pork broth, and peanut butter.
2. In a small fry pan, heat the garlic and oil and sautée until fragrant. Add the hoisin sauce mixture and the sugar, then simmer for 1 to 2 minutes until thick. Let cool.
3. Top with peanuts, if desired.