For a milder sauce, remove the seeds from the chile peppers before chopping. Adjust the amount of chile peppers to your desired level of spiciness. Freshly squeezed lime juice is essential for the best flavor. This sauce can be stored in an airtight container in the refrigerator for up to 3 days. The flavor may intensify over time.
Cambodian Ginger Sauce (Tirk Khngay)
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING8 People
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VIEWS9
A vibrant and piquant Cambodian dipping sauce, alive with fresh ginger and fiery chiles. Perfect for enlivening grilled, steamed, or fried fish, or drizzling over grilled chicken or vegetables. This recipe captures the essence of Cambodian flavors in a simple, unforgettable condiment.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Fiber0 g
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Protein1 g
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Sodium549 mg
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Sugar8 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In a medium bowl, combine the hot water and sugar. Stir until the sugar is completely dissolved. (1 minute)
02
Step
0 mins
Add the fish sauce and lime juice to the sugar mixture. Stir to combine. (30 seconds)
03
Step
1 mins
Incorporate the minced ginger, garlic, and chopped chile peppers. Stir well to ensure all ingredients are evenly distributed. (1 minute)
04
Step
15 mins
Let the sauce rest for at least 15 minutes to allow the flavors to meld. The sauce is best served at room temperature. (15 minutes)
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RECIPE REVIEWS
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Please Rate
Ariel Bradtke
Jun 30, 2025I used this on grilled salmon and it was a huge hit! I will definitely be making this again.
Mitchel Kreiger
Jun 27, 2025So easy to make and so flavorful. I added a little bit of rice vinegar for extra tang.
Anastacio Heidenreich
Jun 21, 2025This sauce is amazing! I made it exactly as written and it was the perfect balance of sweet, sour, and spicy.