Whenever you go to an authentic Vietnamese restaurant they always have a plethora of side dipping sauces like a fish dipping sauce (nuoc mam cham), scallion oil (mo hanh), fermented mustard greens (du chua) or even vegetarian dipping sauces if you’re lucky! They compliment, and are a staple in creating many Vietnamese dishes. Below are a few of my favorite staples which you’ll see served with many of my concoctions to follow!

In Vietnamese this is known as Mỡ Hành. This simple garnish is simply made with lightly fried green scallions and is often served with traditional Vietnamese dishes.

Nuoc Mam Gung is a Vietnamese Ginger Fish Sauce that’s salty, fishy, sweet, with a little sour and spicyy zing. It’s a traditional Vietnamese dipping sauce typically used for meats cooked on the plainer side like poached duck or chicken.

So you might recognize that the title looks similar to Nuoc Mam Cham (a Vietnamese salty fish dipping sauce). This is basically its vegan sister, Nuoc Cham Chay.

This sauce is like the perfect balance of sour, sweetness, herby, salty, and a subtle amount of fishy funk. It’s perfect for grilled meets and as a condiment for egg rolls, summer rolls and rice vermicelli noodles.

Little tangy, little savory, this BBQ sauce packs it all in and what makes this BBQ so special is that it reminds me of my Kansas City roots with the use of smoked paprika which adds a little smoke and heat to the sweet and tangy sauce. MMMMM