Recipe Details

A thin sweet and spicy Vietnamese dipping sauce made with Frank’s® RedHot® Sweet Chile Sauce, Frank's® RedHot® Sriracha Sauce, fish sauce and finely minced carrots and garlic.

  1. Combine all ingredients.


The Sriracha replaces spicy Thai bird chilies in the classic spring roll dip.

This authentic and refreshing light and thin dip is ideal for spring rolls, chicken sate, or as a glaze for grilled chicken, ribs, chops and full flavored seafood.

For a lighter version replace the fish sauce with French’s Worcestershire Sauce.

Consider reducing water and adding fresh minced mango, pineapple and chopped cilantro for colorful and chunky sauce or salsa.