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    Home » Recipes » Vietnamese food

    Nuoc Cham Sauce (Vietnamese Dipping Sauce)

    Published: Jan 17, 2022 · Modified: May 14, 2023 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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.

    Bowl of Vietnamese fish sauce.

    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
    • Instructions
    • Pro Tips
    • How to use nuoc cham
    • Frequently Asked Questions
    • More Vietnamese recipes to try
    • Authentic Nuoc Cham Sauce

    Ingredients & Notes

    Ingredients to make nuoc cham sauce.

    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

    Steps on how to make nuoc cham sauce.

    1). Add sugar to a bowl.

    2). Add the warm water and stir until the sugar dissolves.

    3). Add the fish sauce, lime, garlic, chili pepper to taste and mix.

    4). 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.
    Fish sauce in mason jar.

    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.
    • As a dip for Vietnamese banh xeo!

    Frequently Asked Questions

    What is Vietnamese nuoc cham?


    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.

    What are the three main components of nuoc cham?


    The main components are fish sauce, sugar, lime, garlic, optional red thai chili and julienned carrots.

    Which brand of fish sauce is best?


    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

    • Braised ginger chicken rice bowl.
      Ga Kho Gung (Vietnamese Ginger Chicken)
    • Yellow chicken curry with carrots and potatoes in a bowl.
      Ca Ri Ga (Vietnamese Chicken Curry)
    • Bowl of rice noodle soup with beef and herbs.
      Instant Pot Oxtail Beef Pho (Pho Duoi Bo)
    • Bowl with pork belly and eggs in sauce.
      Thit Kho (Vietnamese Braised Pork Belly)

    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!

    Bowl of nuoc cham sauce

    Authentic Nuoc Cham Sauce

    Kaylie
    Simple and delicious 5-minute recipe for authentic Vietnamese nuoc cham sauce. Made with fish sauce, lime juice, water, sugar and garlic. It's a great base that you can adjust to your taste. Pour it over your favorite Vietnamese dishes or use as a dipping sauce for spring rolls or egg rolls!
    5 from 2 votes
    Print Recipe Pin Recipe
    Cook Time 5 minutes mins
    Total Time 5 minutes mins
    Course sauce
    Cuisine Vietnamese
    Servings 6 people
    Calories 22 kcal

    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

    *Nutritional facts provided are only an estimate, accuracy is not guaranteed. 
    • 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.

    Nutrition

    Serving: 6peopleCalories: 22kcalCarbohydrates: 5gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 943mgPotassium: 42mgFiber: 1gSugar: 5gVitamin A: 4IUVitamin C: 2mgCalcium: 7mgIron: 1mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!

    More Vietnamese Recipes

    • Bowl of rice noodle beef soup with herb garnish.
      Authentic Pho Broth Recipe
    • Vietnamese crepe filled with shrimp, pork and onions.
      Crispy Vietnamese Banh Xeo
    • Steak bites over a bed of greens.
      Bo Luc Lac Vietnamese Shaking Beef
    • Grilled pork chop with rice and side of vegetables.
      Suon Nuong (Vietnamese Grilled Lemongrass Pork Chops)

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    5 from 2 votes (2 ratings without comment)

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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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