Nước Mắm Giấm (Dipping Sauce)

From Ching Li

2013 Nov/Dec

This goes with everything, and is usually used as a dipping sauce. I have also used it as a drizzle on grilled meats and fish just before serving. You can store in the fridge in glass jars until you run out.


  • 1 c. water
  • 1/4 c. + 2 T. sugar
  • 1/2 c. lime juice (or lemon or vinegar)
  • 1/4 c. fish sauce
  • minced garlic (optional)
  • 1-2 red Thai chile peppers, thinly sliced (optional)


Mix sugar and water. Once sugar has dissolved, stir in lime juice. Then add fish sauce. Add the garlic and chile if desired.

Serves 6.