Thai Dipping Sauce Recipe

This sauce is full of flavour and can be made ahead as it will keep in the fridge, sealed, for a few days at least.  Great with fish cakes, spring rolls, and tempura prawns to name just a few things!


120ml / 1/2 cup water

120ml / 1/2 cup rice vinegar, or any white vinegar

100g / 1/2 cup white sugar

80ml / 1/3 cup fish sauce

1 – 2 tablespoons very finely chopped garlic

Juice of half a lime

Chilli sauce, anywhere from half a teaspoon up depending on how hot you like it

Half a carrot shredded, and a 2 inch piece of cucumber peeled and shredded(no seeds). I do this by using a potato peeler to  make strips  and then very finely cutting into tiny matchsticks as thin as I can cut, no longer than an inch / 2.5cm long


  • Place the water, sugar and vinegar into a saucepan and bring up to a boil whilst stirring to dissolve the sugar, then reduce to a simmer for five minutes.
  • Add the garlic, chilli sauce and fish sauce and cook for a further two minutes.
  • Bring off the heat, allow to cool for a few minutes, and stir in the lime juice and the shredded vegetables.

Once cold use straight away or seal in a clean jar or plastic tub and keep in the fridge until you need it. Give it a good stir before dipping in!


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