Kim Thuy’s Vietnamese Fondue Sauces

Ingredients

• Basic Fish Sauce

  • 1 cup (250 ml) water
  • 1/2 cup (125 ml) sugar
  • 1/2 cup (125 ml) lime juice or rice vinegar
  • 1/2 cup (125 ml) fish sauce (nuoc mam)

• Ginger Sauce

  • Basic fish sauce, to taste (see recipe above)
  • 1 piece, approximately 2-inch (5-cm) fresh ginger, peeled and crushed in a mortar
  • 4 cloves garlic, finely chopped
  • 1 1/2 teaspoons (7.5 ml) sambal oelek

• Lemongrass and Pineapple Sauce

  • 1 stalk fresh lemongrass, coarsely chopped
  • 1 cup (250 ml) fresh pineapple, cut into cubes
  • Basic fish sauce, to taste (see recipe above)