No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Nuoc Cham Dipping Sauce

Reserve one-third cup for the mango salad; serve the rest with the black-pepper beef in our Cool and Easy Vietnamese Menu.

  • prep: 15 mins
    total time: 15 mins
  • yield: Makes 1 1/2 cups

advertisement

advertisement

Ingredients

  • 4 teaspoons minced garlic (from about 4 cloves)
  • 2 Thai chiles or 1 serrano chile, stems and seeds removed, minced
  • 2 tablespoons sugar
  • 2 tablespoons hot tap water
  • 1/2 cup Vietnamese or Thai fish sauce (preferably Red Boat 40 degrees N)
  • 1/2 cup rice vinegar
  • 4 teaspoons finely grated lime zest, plus 3 tablespoons juice (from 2 limes)

Cook's Note

Dipping sauce can be made 1 day ahead and stored in refrigerator.

Directions

  1. Step 1

    Combine garlic, chiles, and sugar in a bowl and add hot water, stirring until sugar has dissolved. Stir in fish sauce and vinegar, then stir in lime zest and juice until combined.

Source
Martha Stewart Living, July 2013

advertisement

advertisement