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Vietnamese Dipping Sauce

Vietnamese Dipping Sauce

Sunset JULY 2010

  • Yield: Makes 1 cup


  • 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.

Nutritional Information

Amount per serving
  • Calories: 13
  • Calories from fat: 1%
  • Protein: 0.3g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 2.9g
  • Fiber: 0.0g
  • Sodium: 435mg
  • Cholesterol: 0.0mg

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Vietnamese Dipping Sauce Recipe