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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:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, July 2013


  • 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)


  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.

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