Traditional Fish Sauce Dressing/Dipping Sauce


Quantity: approx. 500 ml

  • 3 cloves garlic, finely chopped
  • 1 red chili pepper, seeds retained, finely chopped
  • ½ green chili pepper, seeds retained, finely chopped
  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • 75 ml coconut flower vinegar + extra (Miss Linh)
  • 100 ml Thanh Quoc fish sauce + extra (Miss Linh)
  • 90 g coconut flower sugar + extra (Miss Linh)


Add all ingredients directly to the Mason jar and then add 200 ml of water. Mix everything until the sugar is completely dissolved.

Taste the sauce to ensure it is sweet-sour, mildly spicy, salty, and fresh. If adjustments are needed, you can personalize the sauce by adding more red pepper, vinegar, fish sauce, cane sugar, or water. If the sauce smells too strong of fish sauce, you can dilute it by adding more water.


Glass jar or Mason jar with a capacity of 600 ml


You can store the dressing in the refrigerator for up to 2.5 weeks.

It’s delicious both as a dip and a dressing for many dishes such as Vietnamese Spring roll. It also makes a great dressing for ‘western’ salads!

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