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Old 12-04-2006, 01:15 PM   #11
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Some not so good Vietnamese resturants use straight hoisin sauce for dipping. Not good for dipping rolls. As for the dipping sauce, many people I know use pb/hoisin for a quick and easy way to make the sauce. My mom however makes it the old school way with a little beans in the mix.

I often wonder how the name of the salad roll got warped over time and various resturants. The roll you've made in Vietnamese is called goi cuon, litterally translated to salad roll. But I've heard them referred to as summer rolls, spring rolls and salad rolls. Too many darn names for the same thing I get confused.

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Old 12-04-2006, 01:24 PM   #12
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Originally Posted by htc
Some not so good Vietnamese resturants use straight hoisin sauce for dipping. Not good for dipping rolls.
I totally agree. I have been served hoisin with chopped peanuts mixed in too many times. I prefer nuac cham.

Less is not more. More is more and more is fabulous.
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Old 12-04-2006, 01:50 PM   #13
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Hi folks, here is a typical dipping sauce for Vietnamese spring rolls.

Peanut Dipping Sauce (Nuoc Leo)

1/2 cup hoisin sauce
1-1/2 cups water
1/2 cup tamarind juice
1/2 cup crunchy peanut butter
3 tbsps sugar
1/2 cup ground peanuts
2 tbsps chopped garlic

Mix all ingredients in a bowl and stir well.

The proof of the pudding is in the eating!
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