After a fair number of so-so attempts and store-bought sauces that were no better, I finally found THE egg roll dipping sauce, just the way I like it. Unlike other sauces, I don’t use fish sauce (nuoc mam). It’s sweet but slightly spicy and goes wonderfully with Vietnamese egg rolls, spring rolls and imperial rolls. Let me know what you think!
Small fresh spring rolls filled with raw vegetables and fresh herbs, to which you can, if you like, add chicken or shrimp. Kosher recipe, parve in the vegetarian version.
Hugely popular these last few years, bo bun is a fresh, complete Vietnamese dish that’s perfect for summer. It combines different textures and lovely sweet-and-sour flavors. It’s usually served with marinated, stir-fried beef, but I’m offering you a vegetarian version that’s just as excellent.
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