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A Cooking Adventure with Thom


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 Fish and Lime Dipping Sauce

Thom Hackett
Servings: 10


Dipping Sauce 


This dipping sauce is as common on the Vietnamese and Thailand table as salsa is on the Mexican table.  It adds an exciting kick and addictive tang to a wide variety of dishes.



1   clove garlic, finely minced
1   fresh small red chili pepper, seeded and finely minced
  cup sugar
⅓   cup fresh lime juice, including pulp
5   tablespoons fish sauce
  cup water


Cooking Method

In a mortar...

  • Combine the garlic, chili and sugar and mash with a pestle to form a paste. 

  • Add the lime juice and pulp, fish sauce and water and stir to dissolve the sugar.

  • Strain the sauce into a bowl or jar and use immediately. 

Or, cover tightly and refrigerate for up to 5 days.

Serving Size = 2 tablespoons


819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183