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Ginger garlic fish sauce with lime juice

Ginger Garlic Fish Sauce

Explore a Japanese technique and a secret ratio that lie behind a good dipping sauce to make this tangy and spicy ginger garlic fish sauce.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Sauce
Cuisine Vietnamese
Servings 6 oz


  • Japanese shark skin grater
  • Mortal and pestle


  • 1.5 oz fish sauce 40N, prefer Red Boat fish sauce brand
  • 4 oz water
  • 2 oz sugar
  • 1 oz lime juice fresh squeezed
  • 2 head garlic peeled
  • 0.5 oz ginger peeled, keep a whole piece intact
  • 2 small Thai chilies chopped


  • Use Japanese shark skin grater to finely grate whole piece of ginger. Set aside.
  • Put peeled garlic into mortal and use pestle to smash them into pieces. Use a spoon to scoop them out, include the juice if any. Set aside.
  • In a small bowl, combine water, fish sauce, sugar, lime juice. Stir to dissolve sugar completely.
  • Put garlic and chopped Thai chilies in. Gradually add grated ginger, start with ¼ tsp. Adjust the amount of ginger in the dipping sauce according to your taste.
  • Store the sauce in an air tight container in refrigerator for up to 3 days.


If you're using 33N fish sauce, adjust the amount of fish sauce to 2 oz. Everything else keep the same.
Don't go pass 1tsp of grated ginger, it can be too tangy and bitter.