We love Fridays honey mustard, this is the closest copycat recipe we've tried. Makes 1.5 cups.

Nuoc cham (nook CHAHM) is that sweet and salty Vietnamese style fish sauce based dipping sauce that seems too watery to be considered a sauce in the context of most other cuisines but totally works in Vietnamese dishes like cha gio (deep fried spring rolls) and bun (BOOHN) (cold noodle salad).In my kitchen, it is a mother sauce of sorts, and there are so many ways you can dress it up. For salad dressing, you could add a splash more of an acid element like fresh citrus juice and some oil. You can add fresh mint, basil, or cilantro. A dollop of sriracha or chili garlic paste is also a great addition, as are a few slices of fresh chilies such as jalapeno, serrano, or even habanero.And the best thing is it keeps indefinitely in the fridge. You could make some today for your noodle salad, and whatever's left over will will taste just as good a month from today.

This is a staple in our house during anytime appetizers are served. It makes a great spread for sandwiches and hamburgers. It's also nice with roasted meats and seafood!

I needed a dipping sauce for my chicken

I serve this with my Kickin' Corn Fritters but it is so good with just about anything!

Perfect for Spring Rolls and Egg Rolls

Good stuff

It's perfect on any deep fried seafood!

I had 1/3 pan left of my Bacon MAC & Cheese so I decided to try to make Mac & Cheese balls. Turned out very good!