This recipe was originally demonstrated on a Disc-It outdoor grill (think of a propane-powered wok on steroids), but you can grill these burgers as well. Read more about the Disc-It and burgers in Mark Masker's article here.
This sweet and sour fish sauce dip is made spicy with chopped chilies and garlic, while fresh-squeezed lime or lemon gives it a sour edge. Called nuoc cham or nuoc mam cham in Vietnamese, it is the ubiquitous condiment of the Vietnamese table. Drizzle it over grilled meat set atop thin rice noodles tossed with shredded vegetables for refreshing fare, perfect for summer.