James Silverton wrote:
>
> Hello All!
>
> I mentioned in the thread on Vietnamese restaurants that, following the
> lead of authentic appearing oriental people, I use a 1:1 Sriracha:Hoisin
> mix as a dip for Pho Ga chicken. It occurred to me to try it today for
> crab cakes and it was damned good, IMHO! I'll bet it would work for
> battered fish too.
>
>

Hoisin goes well with anything 'fishy' in our household. But I use
something like tuong ot toi or sambal oelek rather than sriracha to mix
in.

Just soy sauce and either of those pastes make a nice dip.