We actually made them together for dinner, and I took some pictures, but I didn't manage to get really good shots. Well, I got a few, but I need to find a way to fix up the background. We'll see if Tastespotting or Foodgawker have an issue with it...if so, I'll see if I can figure out how to use my Photoshop to tweak the background a bit.
This post is dedicated to the sauce we used to complement the spring rolls - Vietnamese dipping sauce or Nuoc Cham. It's pretty much limeade mixed with fish sauce (the vilest-smelling thing you will ever encounter, but used correctly, it is delicious). It's light and refreshing and really captures the essence of Vietnamese food - clean and sour with a hint of sweet. I got the recipe from Andrea Nguyen's VietWorldKitchen; I think she mentions that you can add some minced garlic or diced chilis in there for extra flavor if you want.
Nuoc Cham (Vietnamese Dipping Sauce)
Ingredients (3/4 cup) :
3 tablespoons lime juice (1 fat, thin skin lime) - I actually cheated and used lemon
2 tablespoons sugar
½ cup water
2 ½ tablespoons fish sauce
1. Mix everything together. Adjust ingredients to taste.
my mother in law is viet and she has me add 6 cloves of garlic and chili paste. the kind with the seeds. and its amazing
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