Creamy Vietnamese Sauce

  • Makes
    a jar of dressing
Author Notes

This is a cool twist on classic Vietnamese dipping sauce. My Vietnamese friend told me his mom adds sour cream to hers — I was intrigued, but I hate sour cream, so I used creme fraiche instead, which totally makes more sense anyway, given the French influence on Vietnamese food. It’s really good poured over mixed vegetables/meat over rice! By the way, I used a base recipe from Cook’s Illustrated, but you could do this to any dipping sauce recipe variation. —linzarella


  • 1/3 cup

    fish sauce

  • 1/4 cup

    warm water

  • 3 tablespoons

    juice from 2 limes

  • 2 tablespoons


  • 2

    fresh thai chiles, seeds and ribs removed, minced

  • 1

    garlic clove, minced

  • 1/4 cup

    creme fraiche

  1. combine all the ingredients in a jar, cover, shake, and enjoy!

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