By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 2
104 cal · 5 min
Nước Chấm
Recipe GLPRed361665750194
A bright, aromatic Vietnamese dipping sauce combining the sharp tang of fresh lime juice with the umami depth of fish sauce. This classic condiment balances heat from fresh chile pepper with subtle sweetness, creating the perfect accompaniment to spring rolls, grilled meats, and fresh vegetables. Refreshing and versatile, it captures the essence of Southeast Asian cuisine in a simple, no-cook preparation.
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Ingredients
1/2 cup freshly squeezed lime juice (about 4 to 5 limes)
1/4 cup fish sauce
1/4 cup rice-wine vinegar
2 teaspoons sugar
1 green chile pepper, very thinly sliced
Directions
Pour the freshly squeezed lime juice into a small bowl or glass. Measure out the fish sauce and add it to the lime juice.
Add the rice-wine vinegar to the mixture and stir well.
Sprinkle the sugar over the liquid and stir until the sugar is completely dissolved.
Slice the green chile pepper into very thin rounds or rings, removing seeds if you prefer a milder sauce, then add the sliced pepper to the sauce.
Stir the sauce once more to combine all ingredients evenly. Taste and adjust the balance of flavors by adding more lime juice for acidity, fish sauce for depth, or sugar for sweetness, as desired. Serve immediately or let sit for a few minutes to allow flavors to meld.
Comments
This Vietnamese dipping sauce is genuinely fast—five minutes is honest, maybe three if you have limes already cut—and costs under a dollar for two servings since fish sauce and rice-wine vinegar are staples at Harris Teeter and Kroger. The only hiccup is fresh green chile peppers, which rotate in and out of availability at Charlotte stores; January and July mean checking two shops, though jalapeños work as a backup without a special trip. It reheats never because it's a condiment, but it keeps refrigerated for weeks and makes a strong case for batch prep to serve alongside pho, grilled chicken, or summer rolls all week.
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