From Andrea Nguyen's kitchen · Independent / cookbook author, Santa Cruz
shake · vinaigrette
NATIONAL AWARD WINNERUmberstreet Ginger Dipping
From a national-award-winning chef
Ratio
LIME JUICE 90FISH SAUCE 30
Ingredients
- LIME JUICE90 ml
- GINGER20 g
- SUGAR25 g
- FISH SAUCE30 ml
- FRESNO CHILE6 g
Method
- Pour to the lines in order (bottom → top): LIME JUICE, FISH SAUCE.
- Add finishing notes: GINGER, SUGAR, FRESNO CHILE.
- Cap the jar and shake until emulsified.
Provenance
Vietnamese cookbook author based in Santa Cruz; James Beard Award for The Pho Cookbook. Teaching and published recipes—not a restaurant chef—cover nuoc cham, pho, and Viet technique.
Originally published as Ginger Dipping Sauce (Nuoc Mam Gung).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Andrea Nguyen / Food & Wine (published as “Ginger Dipping Sauce (Nuoc Mam Gung)”). Full citation lives in Provenance.