This is a simple and delicious 5-minute recipe for nuoc cham chay, a vegan dipping sauce for Vietnamese dishes. Made with soy sauce, lime juice, water, garlic, sugar and optional thai chili pepper. It’s a great base, and you can adjust to your own taste. Enjoy with your favorite Vietnamese and vegan meals!
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This nuoc cham chay is a must-have dipping sauce for many Vietnamese vegan dishes like bi cuon chay or bun bi chay. It’s a great alternative dipping sauce to replace nuoc mam cham, which is fish sauce-based. It adds a bright and tart flavor with a bit of umami and sweetness.
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Ingredients & Notes
Soy Sauce - I use Kikkoman all-purpose, but you may also use less sodium soy sauce.
White Sugar - If you prefer to use honey, do a 1:1 substitute (adding honey will make it non-vegan).
Hot Water - This helps to dissolve the sugar easily.
Thai Red Chili Pepper - This is optional, but is great for a hint of spice.
Instructions
1). Add sugar to a bowl.
2). Then add the hot water and stir until the sugar dissolves.
3). Add the soy sauce.
4). Add the lime juice and mix.
5). Add in the garlic and thai chili. Taste the sauce and adjust it as pleased!
Pro Tips
- The taste of nuoc cham chay should be a balance of sweet, tart, garlic and umami-ness. No one flavor should overpower another.
- This recipe is a great base and can be adjusted to your taste.
- Make sure to add the chili in small increments, and adjust the spice level to your liking. Thai chili is very spicy.
- 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 the Sauce
- As a dipping sauce for bi cuon chay (Vietnamese vegetarian spring rolls).
- Seasoning for Vietnamese rice or noodle dishes.
- For stir frying noodles or vegetables.
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Nuoc Cham Chay (Vietnamese Vegan Dipping Sauce)
Ingredients
- 4 tablespoons soy sauce
- ¼ cup hot water
- 3 tablespoons lime juice or ½ lime
- 1 ½ tablespoons white sugar
- 1 teaspoon garlic, minced or 1 large clove
- 1 red thai chili pepper, minced optional
Instructions
- Add sugar to a small bowl.
- Add hot water and stir with a spoon until the sugar is dissolved.
- Add the soy 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
- Use sauce for Vietnamese spring rolls, rice noodle bowls, rice dishes, or stir frying noodles and vegetables.
- The taste of nuoc mam chay is a balance of sweet, tart, garlic and umami-ness. However, adjust it to your taste.
- Make sure to 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.
GMV
to add some sea/fish flavor, i suggest to use a touch of diep ca (herb) and/or piece of nori seawed
Kaylie
thanks for the tip! will try it out!