Was tired of the same ole barbecue sauce playing around with flavors hope you enjoy

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.

I once tried a Korean dish where chives were finely chopped and mixed with a Korean sauce as a part of the dipping sauce. It was quite interesting, almost like a simple kimchi, and it paired well with the rich Korean BBQ, cutting through the greasiness. This time, I decided to chop up some chives and mix them with my favorite dipping sauce to pair with quick pan-fried dumplings. It turned out to be really delicious.

Sometime for snacking or meal time I like to eat some steamed tofu or dumpling. And I like to enjoy it with spicy dipping sauce. So here is my favorite dipping sauce that I often made. It’s very easy yet delicious.

Getting some things off my fridge, like this. Great with gyoza or homemade spring rolls or eggrolls. You may want to add a tbsp or 2 of water for gyoza dipping.

It's so hot...curry whets your appetite, but I don't want hot food...so I made this cold sauce.I made the dashi stock with 10 g of bonito flakes to 850 ml of water, but you can use 1 tablespoon of dashi stock granules instead.The flavor will differ depending on the brand of mentsuyu sauce you use, so please adjust it to your taste.Attention: Don't use curry roux blocks, since the fat in them will harden when you chill the sauce. For 5 to 6 generous servings. Recipe by Shampoo hat

This sauce is easy on your stomach.They use pork bones and chicken bones to make sauce in restaurants, but this one doesn't.You don't need to add Chinese chicken soup stock for this sauce, the minced pork gives a good flavour instead. Serve with plenty of vegetables that you like such as thinly sliced Japanese leeks, tomatoes and daikon radish sprouts to give it a nice balance! Recipe by pogue

This spring roll dish is simple to make, but the real star is the peanut dipping sauce. Spring rolls can be served with hoisin sauce, fish sauce, or fermented anchovy sauce. Today, let's try them with a peanut dipping sauce for a change.

Rich, flavorful sauce pairs perfectly with refreshing noodles! Adjust the seasoning to your taste.Recipe background: As the weather got warmer, I wanted to quickly enjoy tsukemen at home. I made this with ingredients I had on hand!

Finding myself out of my pre-fabed Asian sauce one evening - I created my own. Now, this is my only, "go to," sweet Asian dipping sauce.Our family regularly makes assorted fried Asian appetizers. With those, we always employ this sweet, savory and spicy dipping sauce. We dip and literally pile on those fresh, chunky, chilly contents on top of our piping hot, crispy fried appetizers! Everything from Seafood and Vegetable Tempuras, Egg and Spring Rolls, Crab Rangoon, Wontons, Pot Stickers, Korean BBQ and charcoal grilled Yakitori meats. It's fantastic drizzled over Jasmine sticky rice as well.I'll also marinate my Korean BBQ ribs, chicken, pork and fish in this same sauce when we're in the mood for a sweet, killer Asian kick! See examples of both chicken and fish at the base of this recipe.

It's perfect on any deep fried seafood!

This sauce is not only delicious with mandu, potstickers, egg rolls, wonton, and gyoza, but it's yummy with your steamed rice, as a dip for satay or other meat skewers, or as a dressing for an Asian-inspired cold noodle salad when mixed with a little toasted sesame oil and an additional acid element like a squeeze of lemon or extra rice vinegar.Or, if you ask some of the people who've tried this recipe before, as shots. :PThe recipe makes about 1/3 cup and can be doubled one-for-one.