Total Time
Prep 10 mins
Cook 15 mins

A Vietnamese dipping sauce usually served with spring rolls.


  1. Heat oil in a heavy skillet over medium heat. Cook onions and garlic until onions are translucent and garlic starts to brown, about 5 to 7 minutes.
  2. Add the coconut milk, water, and sugar. Bring to a boil, stirring to dissolve the sugar. Stir in carrot and fish sauce. Simmer about 5 minutes. Remove from heat and stir in lemon juice and red pepper flakes.
  3. Cover and refrigerate 1 hour before serving to allow flavors to develop.