Vietnamese Dipping Sauce

Makes 1 cup


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3 Thai bird chiles or 1 serrano chile, cut into thin rings, divided
1 garlic clove, minced
3 tablespoons sugar
1 1/2 tablespoons lime juice
5 tablespoons fish sauce
2 tablespoons finely shredded carrots


1. Mince 2/3 of chiles; put in a mortar with garlic and sugar and pound into a coarse, wet paste.

2. Transfer chile mixture to a small bowl and add 2/3 cup warm water, lime juice, and fish sauce. Stir well to dissolve. Add reserved chiles and carrot and set aside at least 10 minutes and up to 3 hours before serving.

Note: Nutritional analysis is per Tbsp.

Created date

June 2010

Nutritional Information

Calories 13
Caloriesfromfat 1 %
Protein 0.3 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 2.9 g
Fiber 0.0 g
Sodium 435 mg
Cholesterol 0.0 mg