Cambodian Lemongrass Dipping Sauce

4.5 from 2 votes

This bright, punchy sauce comes together in minutes. Fish sauce brings the salty depth, fresh lime adds a clean sour note, and sugar rounds everything into balance.

Minced lemongrass gives it a fresh citrus aroma that is unmistakably Southeast Asian. A little chili, if you like, adds a gentle burn. It is the kind of sauce that makes grilled meat, fish, or vegetables taste instantly more interesting.

What You Need

The ingredient list is short, and most of it is already in a Cambodian pantry. Fish sauce is the salty backbone. Lime juice provides the sour edge. Sugar softens both.

Lemongrass is the aromatic star. Use fresh or frozen minced lemongrass for the best flavor. Garlic and chili are optional but recommended for extra depth.

Fish sauce is more than just salt in Cambodian cooking. It adds umami and history to every dish. You can read more about fish sauce in Cambodian cuisine if you want to understand its role beyond this recipe.

Equipment

Small bowl: To mix the hot water and sugar, then hold the finished sauce.
Measuring cups: To measure the water, lime juice, and fish sauce accurately.
Measuring spoons: To measure the sugar.
Citrus juicer or reamer: To extract fresh juice from the limes.
Chef’s knife and cutting board: To mince the garlic and chili.
Garlic press (optional): For a finer, faster mince if you prefer.
Spoon or small whisk: To stir everything together until the sugar dissolves and the sauce is evenly combined.
Small jar or container: To store leftovers in the refrigerator.

How to Make Cambodian Lemongrass Dipping Sauce

Step 1: Dissolve the Sugar

Pour the hot water into a small bowl. Add the sugar and stir until the crystals disappear completely. The water should look clear, not cloudy.

Step 2: Add the Flavorings

Add the fresh lime juice, fish sauce, minced garlic, minced lemongrass, and chopped chili, if using. Stir well. Taste a small spoonful and adjust if needed: more lime for sourness, more fish sauce for saltiness, or more sugar for sweetness.

The sauce is ready to serve right away, but it tastes even better after sitting for 10–15 minutes so the lemongrass and garlic can infuse the liquid.

Cooking Tips

Use fresh lime juice, not bottled, for the cleanest flavor. Roll the limes firmly on the counter before juicing to get more juice from each one.

If you are sensitive to heat, add the chili gradually or leave it out entirely. The sauce is still complete without it.

Frozen minced lemongrass works well and saves time. Measure it straight from the freezer; no need to thaw first.

Let the sauce rest for a few minutes before serving. This short wait lets the lemongrass aroma open up and blend with the lime and fish sauce.

How to Serve

Spoon this sauce into small individual dipping bowls. It is excellent with grilled chicken, beef, pork, or fish. It also works as a dressing for noodle salads or as a dip for fresh spring rolls and raw vegetables.

For another dipping option, try our Sweet Fish Sauce, which skips the garlic and lets the lime and fish sauce take center stage. You can also explore our Ginger Fish Sauce or Tamarind Sauce for different flavor profiles.

Lemongrass also stars in our Khmer Lemongrass Chicken Soup, a gentle, aromatic broth that uses the same stalk in a completely different way.

Recipe Notes

Store leftover sauce in a covered jar in the refrigerator. It will keep for about 5 days. Shake or stir before using, as the ingredients may settle.

The sauce can be made a few hours ahead. In fact, the flavor improves slightly as it sits. Keep it chilled until serving.

Frequently Asked Questions

How long does this sauce last in the fridge?

About 5 days in a tightly covered container. The fresh lime and lemongrass will gradually lose their brightness, so it is best within the first 3 days.

Can I make it without fish sauce?

Fish sauce is central to the identity of this sauce. If you cannot use it, the result will be very different. A soy sauce or coconut aminos substitute will change the flavor significantly.

Is this sauce very spicy?

Only if you add the chili. The base recipe is mild and tangy. Add as much or as little chopped chili as you like, or serve chili on the side for each person to adjust.

Can I use dried lemongrass instead of fresh or frozen?

Fresh or frozen minced lemongrass gives the best texture and aroma. Dried lemongrass is much more concentrated and woody; it is not a direct substitute in this uncooked sauce.

Final Thoughts

This lemongrass dipping sauce is a small recipe with a big payoff. It takes less than ten minutes and turns an ordinary grilled meal into something that tastes bright, salty, sour, and fresh. Make a jar and keep it in the fridge for the week—you will find plenty of uses for it.

Lemon Grass Sauce

4.5 from 2 votes

Course: SauceCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

This uncooked sauce balances fish sauce, lime juice, and sugar with fragrant lemongrass and garlic. Serve it with grilled meats, fish, spring rolls, or vegetables. It comes together in one bowl in about 10 minutes.