I love experimenting with different flavours and creating my own sauces and marinades. I find Asian style sauces preferable as it gives food a more refreshing taste. Part of the fun of experimenting is balancing the measures of sweet, sour, salty and spicy flavours. Not one element should overpower the other, with the dipping sauce acting only to enhance the food.
Everyone has their own version of a Vietnamese Dipping Sauce with this one loosely based on how Nahji Chu (misschu) makes her famous Dipping Sauce.
Vietnamese Dipping Sauce.
Preparation Time: 5 minutes
Ingredients 8 Tablespoons Rice Wine Vinegar
4 Tablespoons Mirin
2 Teaspoons Brown Sugar
Ground Chilli to taste
Combine the vinegar, mirin, lemon juice, sugar and chilli into a small bowl and stir thoroughly ensuring the sugar is dissolved.
Refrigerate until required.
The dipping sauce goes brilliantly with seafood such as prawns.