Dipping Sauce for Bún Chả & Vietnamese Fried Spring Rolls

Name: Dipping Sauce for Bún Chả & Vietnamese Fried Spring Rolls
Prep time: 30 min
Yield: 4 people
Ingredients: 0.4 pound kohlrabi; 0.2 pound carrot; 1 tsp salt; 2 tbsp sugar; 2 tbsp vinegar; 2 tbsp fish sauce; 10 tbsp water; 1½ tbsp vinegar; 2 tbsp sugar; garlic; Chili pepper; black pepper

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Prep Time
30 mins
Servings
4 people
Course
Condiments
Cuisine
Vietnamese

Dipping Sauce for Bún Chả & Vietnamese Fried Spring Rolls

Gael Pickett

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If you've had Bún Chả or Nem Rán (Fried Spring Rolls) in Hanoi, you'd likely recall the bowl of dipping sauce filled with appealing, thinly sliced carrots and kohlrabi. This delightful dipping sauce is also a staple accompaniment for many signature Hanoi dishes.

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Ingredients

Servings

0.4 pound kohlrabi (200g or 1 bulb)
0.2 pound carrot 100g, medium-sized
1 tsp salt (for the pickle)
2 tbsp sugar (for the pickle)
2 tbsp vinegar (for the pickle)
2 tbsp fish sauce
10 tbsp water
1½ tbsp vinegar
2 tbsp sugar
garlic to your taste, minced
Chili pepper to your taste, minced
black pepper to your taste, powder

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Instructions

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Peel and thinly slice the kohlrabi and carrot.
Toss the vegetables with salt and sugar, then allow them to rest for 15 minutes.
In a separate bowl, combine fish sauce, sugar, vinegar, chili, garlic, and black pepper.
Add the carrot and kohlrabi (without the brine) into the fish sauce bowl. Your dipping sauce is ready.