Lime-Chile Dipping Sauce
Serve this traditional Vietnamese dipping sauce with Striped Bass Wraps.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, May 2006
- 1/4 cup Asian fish sauce
- Juice of 2 limes
- 1/4 cup sugar
- 2 garlic cloves, minced
- 4 1/2 teaspoons red chile sauce or 1 fresh red Thai chile, chopped
Stir fish sauce, lime juice, and 1/4 cup water in a small bowl. Add sugar; stir until it has dissolved. Stir in garlic and chile sauce or chopped chile. Sauce can be refrigerated in an airtight container up to 1 week.