Thai Dipping Sauce

There are a handful of Asian sauces that I love when eating grilled meats, rice, or even drizzling into Filipino lumpia, or crispy spring rolls. I often times make a sweet, but spicy chili sauce that is fairly addicting, however I believe my favorite one of the bunch is what I simply call Thai Dipping Sauce.

Lao Dipping Sauce Recipe

This sauce is crazy good, at least in my opinion, and super simple to make. It’s spicy, it’s tart, and it is garlicky.

Ingredients: [Print this Recipe]

  • 1-6 Thai Bird Peppers, chopped (depends on how hot you want it, I go with 6)
  • 4 tbsp granulated sugar
  • 2 limes, juiced
  • 3 cloves of garlic
  • 6 tbsp Fish Sauce

Add everything to a mixing bowl, and whisk until all of the sugar dissolves. Feel free to taste as you go along. If it is too salty, add more sugar or lime juice. If you are not used to fish sauce, this might stir you up a bit. Fish sauce is a bit stinky and salty, but there is something about it that is really amazing, and when paired with the chilies and the garlic and lime, well, now you have got yourself a sauce.

You can let this sauce sit and marry the flavors, but it’s good right from the start. If you are looking for something different, and something good (well, at least in my opinion), give this one a shot.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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