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Dipping Sauce for Bún Chả & Vietnamese Fried Spring Rolls

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.

Prep Time
30 mins
Servings: 4 people
Course: Condiments
Cuisine: Vietnamese

Ingredients

  • 0.4 pound kohlrabi (200g or 1 bulb)
  • 0.2 pound medium-sized carrots (100g)
  • 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
  • minced garlic  (to your taste)
  • minced chili (to your taste)
  • black pepper powder (to your taste)

Instructions

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