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    Home » Recipes » Vietnamese food

    Nuoc Cham Chay (Vietnamese Vegan Dipping Sauce)

    Published: Jul 10, 2021 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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!

    Vietnamese vegan nuoc cham chay sauce in a bowl.

    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.

    Jump to:
    • Ingredients & Notes
    • Instructions
    • Pro Tips
    • How to use the Sauce
    • More Vegetarian Recipes You'll Love
    • Nuoc Cham Chay (Vietnamese Vegan Dipping Sauce)

    Ingredients & Notes

    Ingredients for Vietnamese vegan dipping sauce on a table.

    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

    Steps to make nuoc cham dipping sauce.

    1). Add sugar to a bowl.

    2). Then add the hot water and stir until the sugar dissolves.

    Steps on how to make nuoc cham chay.

    3). Add the soy sauce.

    4). Add the lime juice and mix.

    Bowl of vegan vietnamese dipping sauce.

    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.
    Nuoc cham sauce in a small mason jar.

    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.

    More Vegetarian Recipes You'll Love

    • Closeup image of vegetarian tofu spring rolls on a plate.
      Bi Cuon Chay (Vietnamese Vegetarian Tofu Spring Rolls)
    • Morning Glory Garlic Stir Fry
    • Bowl of mixed shredded tofu and vegetables.
      Bi Chay (Vietnamese Vegetarian Shredded Pork)
    • Closeup image of thickly sliced cucumbers on a dish with sauce.
      Din Tai Fung Inspired Cucumber Salad

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    Close up image of vegan nuoc cham sauce.

    Nuoc Cham Chay (Vietnamese Vegan Dipping Sauce)

    Kaylie
    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 peppers. It’s a great base, and you can adjust to your own taste. Enjoy with your favorite Vietnamese vegan or vegetarian meals!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course sauce
    Cuisine Asian, Vietnamese
    Servings 0.5 cup
    Calories 281 kcal

    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

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

      Nutrition

      Serving: 0.5cupCalories: 281kcalCarbohydrates: 58gProtein: 17gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8060mgPotassium: 657mgFiber: 4gSugar: 44gVitamin A: 875IUVitamin C: 142mgCalcium: 68mgIron: 5mg
      Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!

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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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      Vietnamese nuoc cham sauce in a bowl.
      Top image of nuoc cham sauce in a jar. Bottom image nuoc cham chay sauce in a bowl.

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