The goi cuon (flexible rice paper rolls) are often served with a peanut sauce in restaurants, but many local Vietnamese enjoy esting it with fish sauce (nuoc mem).
1 empty glass jar
4-5 pieces of garlic
Chili garlic sauce (plastic jar with a green top, with a rooster / chicken on it)
Concentrated fish sauce (Tiparos brand)
In an empty jar, measure in relation to the size of the jar:
- Pour in 1/8 of sugar into the jar.
- Boil some hot water and pour into the jar – just slightly above the sugar content.
- Dilute the sugar completely with a stirring stick.
- Add cold water to about a little over half of the jar.
- Take one lemon and roll it around on the counter, pushing down to make it nice and squishy.
- Cut open the lemon in half over the jar and squeeze.
- Crush the garlic into the jar.
- Add 2 tsp or more of the chili garlic sauce, depending on how spicy you like it.
- Add the concentrated fish sauce – a third of less to the amount of water content already in the jar … or until the color is golden brown with a tinge of red from the chili garlic sauce.
Add more water or concentrated fish sauce, according to how strong or light you prefer the taste. Stir all contents adn chill in fridge before use.