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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


  1. 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.

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