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Zesty Asian Dipping Sauce


If you can't find Chinese black vinegar, use cider vinegar in its place.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, September 2003


  • 1/2 cup fish sauce
  • 1/2 cup sugar
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons Chinese black vinegar
  • 1 scallion, thinly sliced crosswise
  • 1/2 teaspoon chile paste


  1. In a medium bowl, combine the fish sauce, sugar, lime juice, vinegar, scallion, and chile paste. Stir to combine. Store refrigerated in an airtight container for up to 1 week.

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