Xem Nhiều 4/2023 #️ Nuoc Cham (Vietnamese Fish Sauce) # Top 5 Trend | Misshutech.com

Xem Nhiều 4/2023 # Nuoc Cham (Vietnamese Fish Sauce) # Top 5 Trend

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Studded with spicy Thai chilies and fresh garlic, this Vietnamese dipping sauce, or Nuoc Cham, is a staple of Vietnamese cooking – plus it’s ready in 5 minutes!

Consisting of fish sauce, garlic, chilies, sugar and lime juice, this sauce is the epitome of Vietnamese flavors – it’s sweet, salty, sour and spicy.

The result is an incredibly flavorful “umami” dipping sauce that is almost drinkable…seriously…it’s that good. Make it ahead and store it in the fridge (in a covered container) as it will last a long time.

There are only a handful of ingredients used here – fish sauce, lime, coconut (or palm) sugar, garlic and chilies.

You can use either coconut sugar or palm sugar for this recipe. I love the flavor of palm sugar personally, but coconut sugar works as well. Buy palm sugar HERE on Amazon ( affiliate link).

Thai chilies can be left out, but I think they impart an incredible spicy flavor to the sauce love to include them. If you can’t find them, you can also thinly slice a serrano pepper and use that.

Fresh lime juice is a MUST. Do not use bottled lime juice or the flavor will be all wrong. I actually almost never recommend using bottled lime juice as the flavor is so different than fresh.

What is Fish Sauce?

Fish sauce is a sauce made from anchovies fermented in salt. While the smell can sometimes be strong, the flavor is out of this world delicious. When added to marinades and sauces, it does not have a fishy flavor as you would expect. It just adds a wonderful savory flavor.

My favorite fish sauce to use is Red Boat 40

Check out these 20+ ways to use fish sauce!

Step By Step Instructions

They key to this sauce is getting the flavor balance correct. Whisk together the lime juice, water and sugar until the sugar has dissolved.

**for a sweeter sauce like you find in many restaurant in America, reduce the amount of fish sauce to 5 tablespoons.

Add the chilies and garlic and let it stand for 20 minutes at room temperature before serving. The amount of chilies can be adjusted based on spice preference.

It’s also incredible served as a dipping sauce for these Vietnamese Egg Rolls or these Chicken Summer Rolls.

And if you have simple grilled meat, pork, chicken or even seafood, you can just dip it in this sauce for a boost of flavor.

Adjust the amount of chilies to your spice preference. Remember that Thai chilies can be extremely spicy.

Use warm water to help the sugar dissolve.

Add the fish sauce slowly, tasting along the way, until you get the perfect flavor. You may have to add more/less depending on your preference.

For a sweeter nuoc cham, reduce the amount of fish sauce to 5 tablespoons.

Reader’s Favorite Vietnamese Recipes

Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)

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A quick and easy recipe for Vietnamese Dipping Sauce (Nuoc Cham / Nuoc Mam) made with fish sauce with a balance of sweet, sour and salty flavors.

For this Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam) recipe, you can find most of the ingredients at a local grocery store with the exception of fish sauce. If you can’t find fish sauce in the ‘International’ aisle of your grocery store, then you can find it at an Asian grocery store or online – but I highly recommend buying it locally, since fish sauce that has been leaked from a broken bottle during shipping is quite potent and smelly.

Whenever I make Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam), I personally like to use fresh lime juice because of the additional flavor fresh limes give it. However, most Vietnamese dipping sauces made at restaurants usually use white vinegar or rice vinegar, mostly because it’s a lot cheaper to produce. There is absolutely nothing wrong with using vinegar! From time to time I will also use vinegar when I am out of limes at home as well.


I learned this neat trick through Serious Eats – How to Tame Garlic’s Pungent Flavor. Ah, the beauty of food science! 🙂

This is a completely optional step. If you don’t mind the spiciness and sharp bite from raw garlic then there’s no need to soak the garlic in the lime juice beforehand 🙂

How long you can store this is highly dependent on whether you use vinegar in the sauce. If you are using only fresh lime juice, then I would not keep this for more than a week or two, but is best enjoyed fresh. If there is vinegar in it, you can keep it for about 2 months. Make sure you store it in an airtight jar in the fridge.


I like to use this stuff a lot, especially in the summertime so I like to double or triple the batch when I make it. Here are a few things you can serve this with if you have any extra dipping sauce!


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All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Vietnamese Dipping Fish Sauce (Nuoc Mam Cham)

Like an heirloom, every Vietnamese household has their own version of dipping fish sauce (or nuoc mam cham). The fish sauce you find at the grocery store is raw, strong in taste and smell. Add sourness, sweetness, spiciness and you get something that can enhance any meal.

When I first got married, I have no clue how to make the perfect blended fish sauce. I always asked my sister in law (Thao) to make me a batch of dipping fish sauce every time we have people over for vermicelli or for spring rolls. And she is well known for making the best dipping sauce in the family. As I followed my sis in law and mother in law around the kitchen, I’ve learned some tips and tricks in making the best fish sauce. I’m sharing my own version of fish sauce. The perfect fish sauce is always a work in progress, so get started now!

Rule of thumb: Use the 1:1:2

My sis in law (Thao) – her rule of thumb is the 1:1:2 ratio, meaning 1 part fish sauce, 1 part sugar or lime juice (more on that later) and 2 part water (more on that later).

Every single time I asked Thao for a recipe for dipping fish sauce, she always matter-of-factly replied, “You don’t have to be exact, but follow the ratio and adjust to your preference.”

We use 1 part of fish sauce, 1 part of white sugar and 2 part of water.

The 2 part water is a combination of water, lime juice, (or vinegar) and coconut water (or coconut soda).

Regular water verses boiling water

While Thao uses regular water or sometimes bottle water for her fish sauce, my mother in law uses hot water. She stated that hot water (or even boiling water) will “cook” the fish sauce and brings out more flavors. Both work well and for my own version I used hot water.

Vinegar verses lime juice

While vinegar has a better fridge life than lime juice, in our household we only use lime juice for a better and fresher flavor.

This sweet, sour, salty fish sauce is perfect for vermicelli, rice dishes, or spring rolls, etc.

Nuoc mam cham plays an essential part in many Vietnamese dishes. I hope you’ll give it a try.

Vietnamese Nuoc Cham Dipping Sauce

What’s in this Vietnamese sauce?

extra-virgin olive oil

Asian fish sauce


sambal oelek (red chili paste)

fresh cilantro and mint


garlic cloves

brown sugar

Kosher salt

Vietnamese Nuoc Cham dipping sauce is so colorful and flavorful! You’ll want to use this versatile sauce with so many Asian dishes.

How to use Nuoc Cham

Check out these delicious recipes that use Nuoc Cham Dipping Sauce:

Grilled Flank Steak Lettuce Cups with Nuoc Cham: These Grilled Flank Steak Lettuce Cups are the perfect lettuce wrapped meal and are a cinch to make. They are incredibly flavorful and oh, so healthy!

Pan Seared Halibut with Nuoc Cham Slaw: Flaky Pan Seared Halibut is topped with a tangy, spicy slaw with Nuoc Cham dressing for an impressive, healthy dish!

Grilled Baby Octopus with Nuoc Cham: Tender Grilled Baby Octopus combined with a Vietnamese Nuoc Cham dipping sauce make this appetizer dish a winner!

Asian Slaw with Nuoc Cham Dressing: Tangy, sweet and spicy, this Asian Slaw with Nuoc Cham Dressing is perfect as a side dish or on top of any protein like fish, burgers, or chicken!


Most major grocery stores carry sambal oelek in the Asian section. Or you can find it at most Asian markets. You can use Thai chili peppers as a substitute.

Store the sauce in the refrigerator for up to three weeks, or freeze it for up to six months.

Update Notes: This post was originally published on November 19, 2017, but was republished with slight text changes and additions, like step by step instructions and tips in July 2020.


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Asian Caucasian

Prep Time:

10 min

Total Time:

10 min


1/3 cup






No Cook



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Nuoc Cham Dipping Sauce is a staple at most Vietnamese tables. Easy to prepare, you can whip this up in about 10 minutes! It’s sweet, sour, salty, savory, and spicy!



¼ cup

extra-virgin olive oil

1 tablespoon

fish sauce

1 teaspoon

grated lime zest plus juice from 1 lime

1 teaspoon

sambal oelek (red chili paste)

¼ cup

fresh cilantro, finely chopped

¼ cup

fresh mint, finely chopped


large shallot, finely chopped


garlic cloves, minced

2 teaspoons

brown sugar

Pinch Kosher salt


In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (ie. more salt).

Store in the refrigerator for up to three weeks, or freeze for up to six months.


Most major grocery stores carry sambal oelek in the Asian section. Or you can find it at most Asian markets. You can use Thai chili peppers as a substitute.

Store the sauce in the refrigerator for up to three weeks, or freeze it for up to six months.

Keywords: Vietnamese, sauce, spicy sauce, dips

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