Fish Sauce and Lime Dipping Sauce

  • Active Time 5m
  • Total Time 5m

Makes about 1 1/4 cups (Serves 10)

This dipping sauce is as common on the Vietnamese table as salsa is on the Mexican table. It adds an exciting kick and addictive tang to a wide variety of dishes.


  • 1 clove garlic, finely minced
  • 1 fresh small red chili pepper, seeded and finely minced
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice, including pulp
  • 5 tablespoons Vietnamese or Thai fish sauce
  • 1/2 cup water

Companion recipe: Fresh Spring Rolls


In a mortar, combine the garlic, chili and sugar, and mash with a pestle to form a paste. Add the lime juice and pulp, fish sauce and water, and stir to dissolve the sugar.

Strain the sauce into a bowl or jar and use immediately. Or, cover tightly and refrigerate for up to 5 days.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2134

nutrition information per serving

34 calories; 0g total fat; 5mg cholesterol; 680mg sodium; 7g carbohydrates; 0g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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