Ingredients Condiments Ginger Dipping Sauce Be the first to rate & review! The tangy heat of this sauce cuts richness and enlivens whatever it touches. Try it with grilled, poached, or fried chicken or seafood. Employ it to amp up a slaw. By Andrea Nguyen Andrea Nguyen A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required. Food & Wine's Editorial Guidelines Updated on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 10 mins Total Time: 25 mins Yield: Makes about 2/3 cup Ingredients 6 tablespoons fresh lime juice (from 3 limes) 2 tablespoons minced fresh ginger 2 tablespoons granulated sugar, plus more to taste 2 tablespoons fish sauce (such as Three Crabs), plus more to taste 2 teaspoons finely chopped seeded red Fresno chile or jalapeño (from 1 [1-ounce] chile) Directions Stir together lime juice, ginger, and sugar in a small bowl until sugar dissolves. Stir in fish sauce and chile; let stand until flavors meld, about 15 minutes. Taste to make sure it’s agreeable on a spicy-tart-sweet level; adjust as needed. Serve in a bowl, or use to dress a salad. Make Ahead Refrigerate in an airtight container up to 3 days. Stir before using. Rate it Print