To be precise, it should be described as the dipping sauce for rice noodle or spring rolls. But since most of the people in Vietnam use fish sauce, so they named it Vegetarian "fish sauce." It got rave remark even from the meat-eater themselves.
Ingredients:
| Sugar | Two table spoon (for caramel color) |
| Coco soda | 1can |
| Water | 1/2 cup |
| Sugar | 11 tea spoon |
| Salt | 2.5 tea spoon |
| MSG (optional) | 1/4 tea-spoon |
| Fresh lime | 12 tea spoon of lemon juice |
| Fresh red hot pepper(use the red hot Thai-chili or the Huy Fong hot sauce is okay) | 2 or 3 depends on your preferred taste. Chopped. |
Use a non stick pan, medium high heat (must test until you perfect the caramel making process). Put in 2 table spoons of sugar and stir it until it just turned lightly brown. Immediately dump the can of coco soda and water in to stop the caramel process. Bring it to a lightly boil. Mix in the rest of the sugar, salt, and optional MSG. Stir quickly until all ingredients dissolved.
Remove from heat and let it cool to about 70 Celsius degree (about 2 minutes)
Let it cool to lukewarm. Mix in the lemon juice. Don't mix it in too soon or the lemon juice will turn bitter.
Notice: The MSG simulates the natural MSG generated by the fish sauce. (MSG generated by the brain cells at the time of death). Avoid using it if you could.