You’re going to love this simple and delicious 5-minute recipe for authentic Vietnamese nuoc cham sauce. It’s made with just a handful of ingredients, like fish sauce, lime juice, water, sugar and garlic. It’s got a great umami flavor and a tangy “zing” – a perfect compliment to your favorite Vietnamese dishes.
The main ingredient of nuoc mam cham is fish sauce, with the addition of lime, garlic, and sugar. It’s used to flavor popular Vietnamese rice dishes like com tam, noodle bowls, and as a dipping sauce for spring rolls. This recipe is a great “base,” with salty and umami flavors, balanced with both sweet and sour flavors. It can easily be adjusted to your own preference if you like it more salty, sweet or sour.
Growing up, we had a jar of pre-made nuoc cham in the fridge at all times! It’s a must-have accompaniment for many Vietnamese dishes. It’s essential and ubiquitous in Vietnamese cuisine and is so easy to make!
Jump to:
Ingredients & Notes
Fish sauce – The essence of the sauce. Three Crabs or Red Boat are my go to brands, get them at your local Asian grocery store.
Water – The water should be warm which helps dissolve the sugar.
Lime – Adds acidity and freshness.
Sugar – White cane sugar and even coconut sugar can be used.
Garlic – The fresher the better – it rounds out the sauce and adds an extra punch of flavor.
Thai chili pepper – Optional, but highly recommended if you like a bit of spice!
Instructions
- Add sugar to a bowl.
- Add the warm water and stir until the sugar dissolves.
- Add the fish sauce, lime, garlic, chili pepper to taste and mix.
- Adjust as needed add more fish sauce, lime or sugar based on preference.
Pro Tips
- The taste of Vietnamese dipping sauce should be a balance of sweet, sour, garlic and umami-ness.
- This recipe is a great base and can be adjusted to your taste.
- Make sure to add the chili in small increments, it gets spicy fast! Thai chili is much spicier than jalapeno or serrano peppers.
- Use warm or hot water, this will help dissolve the sugar better.
- Store in an airtight container, like a small mason jar in the refrigerator for up to 3 days.
How to use nuoc cham
- As a dipping sauce for Vietnamese egg rolls or spring rolls.
- Seasoning for Vietnamese rice or noodle dishes.
- For stir frying noodles or vegetables.
- In any Vietnamese dish where you want to add an umami saltiness.
Frequently Asked Questions
It is a sauce made from fish sauce, mixed with water, sugar, garlic and lime. It’s used for dipping for spring rolls and egg rolls or as a sauce to flavor for many popular Vietnamese rice and noodle bowls.
The main components are fish sauce, sugar, lime, garlic, optional red thai chili and julienned carrots.
This depends, growing up, my mom always used the Three Crabs brand. This is a staple in many traditional Vietnamese households. It has a great flavor and the price is affordable. My mom is a lifetime consumer and will never stray!
If you’re looking for higher quality and more refined fish sauce with no additional flavors and preservatives I recommend Red Boat or Son brands.
More Vietnamese recipes to try
Love a recipe you’ve tried? Please leave a 5-star 🌟rating in the recipe card and a comment below! That’ll make my day!
Let’s be friends! Follow me on social media @ Instagram, Pinterest. Give me a tag @apeachyplate when you try out a recipe!
Authentic Nuoc Cham Sauce
Ingredients
- 4 tablespoons fish sauce I use s
- 1 clove garlic, minced
- 2 tablespoons sugar
- 2 tablespoons lime juice
- ½ cup warm water
- 1 thai chili pepper, minced optional
Instructions
- Add sugar to a bowl.
- Add water and stir with a spoon until the sugar is dissolved.
- Add the fish sauce, lime and garlic, mix well.
- Optional: add chili pepper a little bit at a time, taste for spice level preference.
- Taste and adjust the sauce to your liking.
Notes
- The taste of Vietnamese dipping sauce should be a balance of sweet, sour, garlic and umami-ness.
- This recipe is a great base and can be adjusted to your taste.
- Make sure to add the chili in small increments, it gets spicy fast! Thai chili is much spicier than jalapeno or serrano peppers.
- Store in an airtight container, like a small mason jar in the refrigerator for up to 3 days.