Food & Cooking Recipes Recipes by Region Nuoc Cham Dipping Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Yield: Makes 1 1/2 cups Reserve one-third cup for the mango salad; serve the rest with the black-pepper beef in our Cool and Easy Vietnamese Menu. 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 ½ cup Vietnamese or Thai fish sauce (preferably Red Boat 40 degrees N) ½ cup rice vinegar 4 teaspoons finely grated lime zest, plus 3 tablespoons juice (from 2 limes) Directions 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. Print