Asian Dipping Sauces

Asian sauces are routinely used in soups and stirfries.

Sauces are a large part of Asian culture and cuisine, accompanying stir-frys, soups and stews, sushi, dumplings and an array of other Asian dishes. The sauces are routinely made with ingredients such as ginger, soy sauce, fish sauce, sesame and spicy pastes. The purpose of an Asian sauce is to enhance the flavor of all food as a companion in the dish and many sauces use no more than four or five ingredients.

Soy and Ginger Sauce

This sauce pairs with many dishes, particularly those that call for some heat, as the ginger brings a little spicy sensation. Use with noodle dishes, for sushi dipping, with tempura or dumplings. To make this sauce, combine 2 tablespoons of soy sauce for every teaspoon of dried ginger. For even more heat, switch out the ginger for wasabi. For every 3 or 4 tablespoons of soy sauce, incorporate a teaspoonful of wasabi.

Sesame Dipping Sauce

Sesame dip gives a smooth, nutty flavor to dishes, including noodles, wontons, dumplings and to drizzle in soups. It also pairs well with roasted or fried tofu. Combine 3 tablespoons of lightly roasted sesame seeds in a saucepan with a tablespoon of peanut oil. Stir in 3 tablespoons of soy sauce, a tablespoon of rice wine vinegar and a teaspoon of sugar.

Lemon and Garlic Dipping Sauce.

For a refreshing, citrus and flavorful Asian dipping sauce, this lemon and garlic recipe is spot on. Citrus always brings out the best flavor in fish dishes, such as whole red snapper or mackerel sushi. In a small bowl, stir together 1/4 cup lemon juice, 2 tablespoons fish sauce and a tablespoon of sugar. Continue to stir until the sugar has dissolved. Throw in two chopped small red chilies and three finely chopped cloves garlic. Thoroughly stir and let settle for about 20 minutes before using.

Nuoc Cham, A Basic Asian Dipping Sauce

The Vietnamese have a simple dipping sauce that is known for bringing all elements of Asian dishes together, balancing between spicy, sweet, sour and salty. Nuoc Cham is the Vietnamese name for this basic sauce. In a small bowl, combine 3 tablespoons lime juice, 2 tablespoons sugar and a half-cup water, stirring until the sugar dissolves. Adjust the lime juice and sugar to taste. It should balance between sour and sweet. Stir in 2 1/2 tablespoons fish sauce and one finely minced garlic clove. The color should be a light honey or amber hue for the perfect balance of flavor.

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