In honor of the lunar new year I made some Vietnamese summer rolls and John cooked some pork potstickers. We served them both with nuoc cham, a dipping sauce. I am a little rusty with my summer roll technique so the rolls were not as tight as I would have liked. The rice paper is wrapped around sai fun noodles and julienned mushrooms, carrots, scallions, and ginger. Dipped in the sweet, sour, salty, spicy nuoc cham they are so delicious.

Following our potsticker appetizer John pan-fried and steamed some pork potstickers. These are available in the frozen foods section under the brand names of Ling Ling or Crazy Cuizine. These were yummy too! We had fun with our lunar new year finger foods and enjoyed reminiscing about our trips to China and Southeast Asia.

Potstickers and dipping sauce with cucumber, tomato, cilantro salad

My lo-cal nuoc cham recipe

1/3 cup water
1 packet sweetener
1 whole lime, juiced
1/4 cup fish sauce
2 garlic cloves, chopped
1 small hot chile, minced

Stir everything together. Decided whether it needs to be sweeter, saltier, spicier, or more acidic and adjust.