A simple yet delicious Vietnamese garnish of oil and scallions to give the finishing touch to many Vietnamese dishes. Brush them on grilled meats, seafood, vegetables, rice noodles, and many more.

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Vietnamese Ginger Fish Sauce (Nuoc Mam Gung)

Vietnamese ginger fish sauce (Nuoc Mam Gung) is made from mixing together fish sauce, sugar, lemon/lime juice, garlic and ginger. It’s sweet, sour and spicy with a nice zing from freshly grated ginger, making it the perfect dipping sauce for poached chicken, duck and grilled seafood.

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Vietnamese Crunchy Pickled Jalapenos (Ot Ngam Giam)

Unlike other pickled jalapenos, these jalapenos are crunchy and fresh tasting, even after one month in the fridge. Like most Vietnamese pickling, this method doesn’t involve a hot water bath that cooks the vegetables. Therefore, it doesn’t last an eternity. However what lacks in perishability, makes up in the taste. These pickled jalapenos have the perfect balance between spicy, sweet and sour. Best of all, they have a crispy texture that you won’t find in any store-bought pickled jalapenos.

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Vietnamese Vegetable Dipping Sauce with Caramelized Fish Sauce (Mắm Kho Quẹt)

Mam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. The sauce is then served in the clay pot alongside a platter of fresh and boiled vegetables.

Pot Sticker Soy Dipping Sauce

Store-bought potsticker dipping sauce is the worst. I finally came up with a homemade version that I absolutely love! Not only is this soy dipping sauce great for pot stickers, it is also great for dipping vegetables.