Classic Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham)
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Vietnamese Fish Sauce Dipping Sauce (Nuoc Mam Cham)
What is Nước Chấm
Nước Chấm, also known as Nước Mắm Chấm or Nước Mắm Đường Ớt, is an essential and versatile sauce in Vietnamese cuisine. This sauce is made from a few simple ingredients: fish sauce, lime juice, sugar, garlic, chili peppers, and water. The combination of these ingredients provides a sweet, tangy, and salty flavor that perfectly complement and complete a wide range of Vietnamese dishes.
While you can find pre-made versions of this sauce in stores, the best Nước Chấm is made fresh at home with high-quality and fresh ingredients. In fact, no Vietnamese household is complete without a homemade jar or two in the fridge for quick and easy access.
Vietnamese Fish Sauce Dipping Sauce (Nuoc Mam Cham)
What You Will Need
Here’s what you will need to make Nước Chấm:
Fish sauce — The salt of the east. This is the key ingredient in making Nước Chấm. It's a pungent and savory liquid made from fermented fish that is widely used in Southeast Asian cuisine. My go-to brand is Viet Huong’s Three Crabs brand.
Sugar — This balances out the saltiness of the fish sauce. I’m using granulated white sugar in the recipe below but you can also use palm sugar. Palm sugar comes in various shapes and sizes. Slice or shave it into smaller pieces so it melts faster.
Lime juice — Fresh lime juice is preferred, but you can also substitute with lemon juice or vinegar. Lime adds a bright, tangy flavor that blends the fish sauce and sugar together.
Garlic — Mince the garlic finely by hand and add to the sauce. You can also use a garlic press or mortar and pestle to extract the most flavor. Adjust the amount of garlic depending on how strong you want the flavor to be.
Red chili peppers — Thai red chili peppers add the spicy kick and vibrant red color to the sauce. Remove the seeds if you prefer a milder sauce. Just like the garlic, finely chop the chili peppers by hand or use a mortar and pestle to extract the most flavor. Some restaurant versions leave out the spicy chili peppers in the sauce but provide it on the side. Diners can choose to have it spicy or not and adjust to their liking.
Water — Water is used to dilute the sauce and balance out the strong flavors of everything else. Use hot water so that it can quickly melt the sugar. In addition to water, I like to use coconut soda or coconut juice. This tweak to the traditional Nước Chấm adds a coconutty sweetness to the sauce that makes it my own.
Vietnamese Fish Sauce Dipping Sauce (Nuoc Mam Cham)
How to Make Nước Chấm
To start, mix the sugar with hot water so that the sugar fully dissolves. Then add the rest of the ingredients, and mix well to combine. Give it a taste test and see if hits the right note on your taste buds. You shouldn’t be able to discern all the different flavors individually. It shouldn’t be too sour, too sweet, or too salty.
It's worth noting that taste preferences can vary widely, and factors like the brand of fish sauce and the type of sugar used can affect the final product. If you prefer a sweeter taste, add a touch more sugar. If you prefer it saltier, add a bit more fish sauce. If you like it with more acidity, consider adding a splash of lime juice. Experiment with the recipe until you find the perfect balance that suits your taste.
I included the specific brands I used below in the recipe so that, hopefully, you can achieve the same result without too much experimentation.
Dishes that Use Nước Chấm
Cha gio (egg rolls)
Goi cuon (spring rolls)
Banh xeo (Vietnamese crepes)
Banh cuon (Vietnamese rice rolls)
Vietnamese mini pancakes (banh khot)
Grilled meats
and many, many more.
Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Chấm)
Ingredients
Instructions
- Combine hot water and sugar. Mix until dissolved.
- Add lime juice, coconut soda, fish sauce, garlic, and chili peppers. Mix until combined.
- Remember to taste test. If the sauce is too sweet, add a bit more fish sauce. Too salty? Add sugar. Still missing something? It probably needs a tad more lime juice.
- Storage: You can prepare the sauce in advance and it will last up to 5 days in the fridge. If you are leaving it for longer, leave out the garlic and chili peppers. Add garlic and chili peppers right before serving.
Notes
If you're not using Coco Rico coconut soda, lessen fish sauce to 1/2 cup + 2 tablespoons.
Nutrition Facts
Calories
120Fat
3 gSat. Fat
3 gCarbs
22 gFiber
1 gNet carbs
21 gSugar
20 gProtein
2 gSodium
1712 mgCholesterol
0 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
