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Andrea Nguyen's Jaew Thai Dipping Sauce

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4 servings

2 large stalks lemongrass
2 tablespoons Red Boat Fish Sauce
1 1/2 tablespoons light (regular) soy sauce
3/4 teaspoon Thai seasoning sauce or Maggi Seasoning Sauce
3 tablespoons fresh lime juice
1 1/2 teaspoons fresh Meyer lemon juice or unseasoned rice vinegar (to mellow the regular lime juice)
1 1/2 tablespoons Palm Sugar Simple Syrup
2 to 3 teaspoons Toasted Chile Powder
1 tablespoon Toasted Sticky Rice Powder
1 tablespoon finely chopped cilantro stems



1. Trim the lemongrass down to the tender center. Cut crosswise into sections, then halve lengthwise. Thinly slice. Pound with a mortar and pestle to a coarse paste, about 1 minute. Transfer to a bowl. Add the fish sauce, soy sauce, seasoning sauce, lime and lemon juices (or vinegar), sugar syrup and chile powder.

2. Stir to combine, then set aside for 1 hour to bloom. Or cover and refrigerate for up to 2 days, returning to room temperature before finishing. To finish, add the sticky rice powder and cilantro. Stir then serve with the grilled meat of your choice!

As seen on Viet World Kitchen


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