A harmonious balance of sweet and salty, this sauce takes only minutes to make. It’s the best complement to Nước Chấm with Vietnamese Salad Rolls, but is also delicious slathered on barbecued meats. The traditional version of this sauce is made fermented soybean sauce (tương Bần), yet contemporary use of hoisin sauce in place of that rare ingredient, illustrates the close link between Chinese and Vietnamese cuisine. Compared to the long-cooked Malaysian peanut sauce, this is a snap to whip up and much less rich than the Thai coconut-enriched version.
© 2008 Robert Danhi. All rights reserved.