Blend Your Own Vietnamese Dipping Sauce

Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former co-owner of Bong Su in San Francisco), makes Vietnamese dipping sauce by combining fish sauce, sugar, lime juice, vinegar, and sambal chile paste. Also follow Le’s sage counsel on how to soften the rice paper for spring rolls, how to assemble them, and how to keep them fresh.

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