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Thai Chile-Herb Dipping Sauce

Prep Time:20 Minutes
Cook Time:10 Minutes

Nutritional Information

Quick and Easy this sauce packs some heat. Start with half of the chiles and taste before you add all of the chiles to the sauce.


  • 3 tablespoons jasmine or other long-grain rice
  • 9 each dried whole Thai chiles (each about 2-inches long), stems and seeds removed
  • 3 tablespoons finely chopped scallion
  • 3/8 cups finely chopped fresh mint
  • 3/8 cups finely chopped fresh cilantro leaves
  • 2 tablespoons sugar
  • 9 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
  • 1 cup fresh lime juice


  • 1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.
  • 2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).
  • 3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828