I know! I know! This recipe has been done to death and it’s everywhere on the Internet. But I promise you this Vietnamese dipping sauce using honey recipe is different.
This Vietnamese dipping sauce is one of my all time favourite sauces. There so many Vietnamese dishes that this punchy sauce compliments. And to name a few: Bánh xèo, Banh cuốn and Bún thịt nướng. The recipe that I have shown is especially used with Vietnamese spring rolls. You can use this sauce with the other dishes named above but you do need to adjust it slightly. For instance, you would add more sugar or honey if you were going to eat this with Bánh xèo.
There are so many variations of this dipping sauce. One thing for sure is that the Vietnamese all agreed on, are the ingredients to make this sauce. The ingredients are fish sauce (obviously), water, lemon/vinegar, sugar, garlic and red chilies. But the amount of the ingredients that goes in to making this dip is where the disagreement lies. It is really up to your own personal taste as some people prefer it salty and some people prefer it sweet. The taste of this sauce differs depending on where you travel in Vietnam. The northerners prefer their sauce to be more salty, the central parts prefers their sauce to be more spicy and the southerners prefer their sauce to be sweet.
Also there are different methods that people have adopted in making this sauce. You can grind the garlic, sugar and chillies into a paste before adding it to the mixture of the fish sauce, water and lemon juice. Another way is heating the sugar and water to ensure that the sugar has fully dissolved before adding it to the other ingredients.
With this recipe there is no need to adopt any of the above methods as I’m going against the norm with this sauce. I’m going to use honey instead of sugar. Yes you heard me! I can just imagine my aunties and my mum cursing me for doing this. But hey! I never said that I was normal.
Oh and you are not going to like what I’m going to say next – it taste bloody good with honey! Oh my goodness! Why did I not try this before? Honestly guys you should give this one a go.
Happy cooking! 🙂
- 120ml fish sauce
- 120ml water
- 2 small lemons (squeezed)
- 2 garlic cloves (minced)
- 2 bird eye red chilies (chopped)
- 1/4 cup (60 ml) of honey
- 01. Minced the garlic cloves
- 02. Chop the red chilies
- 03. Add all the ingredients together and mix well.
- You can substitute the lemons for rice wine vinegar, which will also reduce the cost of the recipe to £1.20. Use around 50ml of rice wine vinegar. The sauce will keep in the fridge for around 5days if you use rice wine vinegar instead of the lemons.