Asian Dipping Sauce

You probably read one of my recent posts on the Thai dipping sauce. That sauce packs a punch in flavor town with loads of fish sauce, lime, garlic, and Thai chiles, but there is another sauce that I make quiet a bit as well. Many might consider this similar to nuoc cham, a Vietnamese dipping sauce, however it does have a slight variation.

Ingredients for making Asian dipping sauce

This Asian dipping sauce does use fish sauce, nor lime, believe it or not, but it has this sweet heat that just keeps you wanting more.

Let’s get started.

Ingredients: [Print this Recipe]

  • 2 cloves of garlic, minced (more to your liking)
  • 1 Thai bird chile, thinly sliced (more to your liking)
  • 4 tbsp white vinegar
  • 4 tbsp granulated sugar
  • 6 tbsp water

Ingredients for making Asian dipping sauce

Does it get any simpler than that? Add everything to a large skillet or saucepan, and bring to a boil, stirring from time to time. You want all of the sugar to dissolve. Once dissolved, remove it from the burner, and set it aside to cool. The sauce will have reduced a bit as well.

To serve, simply add a bit to a small bowl, and spoon on top of lettuce wraps, grilled meats, egg rolls, or whatever else you so desire. The possibilities endless on this one as it is that good. Would I recommend drizzling it on a bowl of cereal, probably not.

I hope you enjoy.

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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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