This is a deliciously inauthentic Vietnamese style dipping sauce. I really should have shared this recipe in the summer because it is the perfect light dinner on a hot day with a cold beer.
For the rolls themselves you can use whatever you like / have – lettuce leaves, fresh herbs, any kind of meat you like – I used leftover pork belly in these. I
70g natural peanut butter
1 tbsp fish sauce
juice of one lime
2 tbsp maple syrup
1 tbsp boiling water
Sriracha chili sauce, to taste
For the rolls :
one packet of bánh tráng rice rolls
chicken / prawns / pork
cooked rice noodles
In a bowl whisk together the peanut butter, fish sauce, lime juice, maple syrup. Add the boiling water and whisk until you have a pouring consistency. Add chilli sauce to taste.
For the rolls themselves dip each piece of rice paper in a bowl of room temperature water. Don’t leave them to soak as they will go soggy and lose structure. They will still feel hard and brittle when you take them out of the water but will quickly absorb it and become nice and pliable.
Place on a smooth, clean surface, fill your desired fillings, roll, dip and eat.