This is a light and sweet fish sauce. Great with Springrolls, and vermicelli & rice dishes.

A sweet and savory sauce that amplifies boiled pork or chicken. Also great with steamed clams and mussels. Perfect for bánh canh chả cá & giò heo (pork and fish cake noodle soup) or any other light noodle soup broth.

A garlicky vinaigrette dressing that’s full of umami flavor. Great for dressing up snappy greens such as: bitter greens (Rau đắng), water spinach, watercress, shredded cabbages & banana flower shreds.

MY VERSIONSIMPLE AND QUICK FRIED FISHDELICIOUS IN GINGER SAUCEINSPIRED BY wokkingmumLOVING IT

This sauce is great with any fried fish. This Usually uses only cilantro, but I find that using culantro (ngò tàu) & Vietnamese corriander (rau răm), gives it more depth of flavor. Experiment for yourself and see what other meat/seafood it pairs well with for you!

This sauce can be used as a dipping sauce for potstickers or fried with vegetables or tofu.

Once my friend invited me out to try Southern Vietnamese cuisine, I was very impressed with caramelized fish sauce served with crispy rice crackers and steamed vegetables. A countryside dish but irresistible! This aromatic dipping sauce is made by simmering some fragrant fried shallots with shrimp, together with pork, seasoned in sugar, caramel sauce, fish sauce, and fresh chili. (Contributed by Do Huong Ly)

This sauce is very easy to make. you can use it as a dipping sauce for tempura, to sauce whole grilled or roasted fish. Sesame oil has a very flavorful taste, so do not hesitate to add more in your recipe. You can double the ingredients to make larger batch.

Mom always cooks up a quick delicious dinner in a matter of minutes! One fish dish that always stands out to me whenever she served it up at the dinner table (among other dishes), was this fried fish and tomato fish sauce. It’s pretty much your favorite fish, deep fried/panfried/air-fried/grilled, whatever your preference…. And serve with this amazing Tomato fish sauce! Fresh, sweet, tangy, savory, and a bit spicy if you so choose.#oldfashion #homecomfortfood #nostalgicfood

This might be one of the best sauces I have ever tasted. I was looking for some way to use up some leftover fresh mango purée that I use to make mango margaritas. It is a great sauce for chicken and fish. Not over powering, but sweet with some heat.

Dipping sauce for a lot of Vietnamese dishes. You can save the leftovers in the refrigerator for up to a month. Add some chilli oil/sauce or cut up some Thai chilli and add to it when you're ready to use it for a little kick!

There are a number of ways to enjoy white fish, but here's one of our personal favorites with the flavors of ginger, spring onion, soy sauce, and extra virgin olive oil from Spain, of course.