Sweet and Tangy Thai Dipping Sauce
10 min
|
easy
|
lactose-free,
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 0 min | 10 min |
Introduction
This sweet and tangy Thai dipping sauce gives you that classic restaurant flavor with just a few simple pantry ingredients.
It’s bright, salty-sweet, a little garlicky, and you can make it as spicy or mild as you like.
Serve it with grilled chicken, spring rolls, dumplings, or any quick weeknight stir-fry for an instant flavor upgrade.
Ingredients (6 servings)
Ingredients
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Sweet and Tangy Thai Dipping Sauce
-
Prep the aromatics
Finely mince the garlic, finely chop the Thai red chili, and roughly chop the cilantro if using.
-
Combine the base
In a small bowl, add the fish sauce, lime juice, water, brown sugar, and rice vinegar.
Whisk until the sugar fully dissolves and the liquid looks slightly thickened and glossy.
-
Add flavor and heat
Stir in the minced garlic, chopped Thai red chili, and chopped cilantro until everything is evenly distributed.
If you do not have Thai chili, use a pinch of red pepper flakes instead and add more to taste.
-
Balance the flavors
Taste the sauce and adjust the sweetness with a little more brown sugar if it feels too sharp or salty.
Add a splash of lime juice if you want a brighter, more citrusy bite.
For extra heat, stir in more chili or pepper flakes just a little at a time.
-
Rest and serve
Let the sauce rest at room temperature for at least five minutes so the flavors can meld.
Serve as a dipping sauce for spring rolls, grilled meats, dumplings, or drizzle lightly over rice, noodles, or salads.
Store leftovers in an airtight container in the fridge for up to three days and stir before serving again.
Substitutions
- Thai red chili -> red pepper flakes
- Use 1/8 teaspoon red pepper flakes to replace the chili, then add more to taste for extra heat.
- Fish sauce -> light soy sauce or tamari
- Swap in light soy sauce or tamari for a milder, less funky saltiness, and start with slightly less than called for.
- Brown sugar -> palm sugar or honey
- Palm sugar keeps the caramel notes and gentle sweetness; honey adds floral depth but makes the sauce a bit thicker.
Tips
- Use fresh lime juice
- Bottled lime juice tastes flat and dull, while fresh juice gives bright, clean acidity that balances the salty fish sauce.
- Adjust the garlic strength
- Raw garlic intensifies as it sits, so use less if making the sauce ahead for stronger overnight flavor.
- Chill for crisper flavor
- For a sharper, more refreshing sauce, chill it for 20 minutes, then stir before serving with cool appetizers.
- Control the heat carefully
- Leave the chili seeds in for a spicier kick, or remove them for a gentler, kid-friendlier sauce.
Nutrition Facts *
| Energy | 29 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 0 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this Thai dipping sauce ahead of time?
- Yes, you can make it up to three days ahead and keep it covered in the fridge. The flavors will deepen as it sits, so taste before serving and adjust lime or sugar if needed.
- What if my sauce tastes too salty?
- Balance excess salt by adding more lime juice and a little extra brown sugar or water. Add small amounts, tasting as you go, until the flavor feels rounded instead of sharp.
- How can I make this sauce vegetarian or vegan?
- Replace fish sauce with light soy sauce, tamari, or a store-bought vegan fish sauce alternative. You may need a little extra lime juice to brighten the flavor and mimic the tang of traditional fish sauce.
- Can I use this sauce for cooking, not just dipping?
- Yes, you can use it as a quick marinade for chicken, shrimp, tofu, or veggies before grilling or stir-frying. Brush a little on during cooking for extra flavor, but avoid boiling it for long or the lime can taste bitter.
Serving Suggestions
This sweet and tangy sauce pairs beautifully with crispy spring rolls, grilled skewers, lettuce wraps, and even simple oven-roasted vegetables.
For a fun twist, add a spoonful of finely grated carrot or daikon for color, crunch, and a touch of sweetness.
Reviews
-
Shirley, Salem, NH: This came out bright, punchy, and beautifully balanced, with the fish sauce adding depth while the lime keeps everything crisp and clean. I dissolved the brown sugar fully in the liquids before adding the garlic and chili, which made the sauce glossier and kept the aromatics tasting fresh instead of muddled. I also added an extra teaspoon of water and let it rest for about 10 minutes to smooth the saltiness and help the flavors meld. Next time I might bump the rice vinegar slightly for a sharper tang, but as written it is a versatile dip that instantly upgrades spring rolls and grilled meats.
: Love those tweaks, Shirley, and yes, dissolving the brown sugar first gives this sauce that glossy, clean finish! If you want a sharper tang next time, add the rice vinegar in small splashes and taste as you go so it doesn’t overpower the lime.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
