Honey of a Vietnamese Dipping Sauce

Honey of a Vietnamese Dipping Sauce

YIELD: Makes 2 1/2 cups (20 fl. oz.)


1/2 cup - fish sauce

1/2 cup - fresh lime juice

1/2 cup - honey

1/2 cup - water

2 T - fresh minced garlic

1 T - fresh lemongrass, finely minced

1/2 cup - English cucumbers, fine diced (seeds removed)

1/4 cup - red onion, fine diced

1/4 cup - carrot, fine diced

2 T - fresh mint, fine chopped

1/2 tsp. - red chili flakes


In a bowl whisk together the fish sauce, lime juice, honey, and water until well combined and the honey is dissolved. Then stir in the remaining ingredients.

Label, date and store refrigerated for up to 2 days.


Substituting honey for sugar and adding aromatic flavors makes for a modern version of the traditional dipping sauce. Ideal for serving with appetizers or drizzled on a rice bowl, salad, or an inspired sandwich.

Chef’s Notes:

  • You can make a large batch of the sauce base (fish sauce, lime, honey, water, garlic, and lemongrass) and keep it refrigerated for up to 14 days. Then add the fresh ingredients daily so they stay crunchy and fresh.
  • Try adding fresh chopped cilantro to order.
  • Double the amount of veggies and cut them large for a more chunky “pickle-like” condiment.
  • Minced fresh ginger is also a delicious addition – get creative with it!

This recipe was created by Chef Kathy Casey for the National Honey Board.