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Serve this traditional Vietnamese dipping sauce with Striped Bass Wraps.

Martha Stewart Living, May 2006

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Yield:
Makes about 1 cup
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Ingredients

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Directions

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  • 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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