Xem Nhiều 5/2023 #️ Recipe: Vietnamese Fish Sauce For Dipping # Top 6 Trend | Misshutech.com

Xem Nhiều 5/2023 # Recipe: Vietnamese Fish Sauce For Dipping # Top 6 Trend

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When I’m feeling fancy, I like to call this “fish sauce vinaigrette” or even “anchovy vinaigrette.” Essentially, it’s the vital finishing touch on scores of Vietnamese dishes. It can be used as a dipping sauce, a condiment, or a dressing. If you know how to make this one recipe, you’ll have the key to unlock an arsenal of Vietnamese dishes.

The Vietnamese name for this sauce is nuoc mam cham—“nuoc mam” referring to the fish sauce and “cham” meaning “to dip.” I’m showing you this recipe as a prelude to the rice vermicelli bowl I’ll talk about next time, as my answer to the one I had at Bun Thit Nuong Chi Thong in Saigon.

I’ve even used similar versions to give a western salad a southeast Asian flair.

It’s super simple to make, especially if you throw everything into a Magic Bullet the way I do. Store it in an airtight container in your fridge, and it should stay good for a couple of weeks. Be forewarned, though: this stuff is sticky and, while it’s awesome on your food, it’s terrible on your clothes, so be careful!

Notes: My Aunt Carol taught me the 4:3:2:1 ratio, a good rule of thumb to remember when making nuoc mam cham: 4 parts water to 3 parts sugar to 2 parts fish sauce to 1 part acid like lime juice or vinegar.


2 cloves garlic

2 bird’s eye chile peppers or to taste (these are the tiny red peppers usually found in Thai or Vietnamese cooking—they can be super hot, so if you prefer your sauce milder, discard the seeds or omit the peppers all together)

2 limes, juiced (approx 1/4 c)

3/4 c granulated sugar

1/2 c fish sauce

1 c water


Make sauce in a blender: In a small blender like the Magic Bullet, combine the garlic, peppers, lime juice, sugar, fish sauce, and water; blend until incorporated.

Make sauce the [slightly more] laborious way: In a mortar & pestle, crush the garlic and peppers (or just mince them). In a mason jar, combine garlic, peppers, and lime juice. In a medium bowl, whisk together sugar, fish sauce, and water untildissolved. Pour into jar, cover, and shake to combine.

Let stand 30m for flavors to combine. Store chilled in airtight container for up to 2 wks, but I dare you not to eat it with everything.

Active time: 10m Total time: 40m Yields: 1 pint


Vietnamese Fish Sauce Dip Recipe Easy Quick

I’m excited to share my personal recipe for Vietnamese fish sauce dip recipe that my even Mom approves of! Like any recipe, customize the flavors to your personal sweet and spice taste.

Vietnamese Fish Sauce Dip

I may be Vietnamese, but I’m no expert in Vietnamese food, nor have I ever met a true Vietnamese food expert. Every time I get together with elder Vietnamese cooks who have traveled through different parts of Vietnam, their list of new food discoveries grows longer by the day. They are always humbled by the vast differences in not just regional food differences, but differences within each family household and tradition.

It wasn’t until towards the end of my 24 years (yup, I was a manicurist for 24 years!) of working in my Mother’s nail shop and talking food with her Vietnamese staff that I realized how much I was going to miss this crazy but collectively unique group of passionate ladies. They all grew up from different regions of Vietnam, hailing from the furthest Northern forests to the most Southern hot villages of the country. What made me adore our often curious and heated conversations was their passionate food traditions and beliefs. I learned so much from them as I stalked them every time they ate their lunch. But I was respectful and waited until they finished before I bombarded them with all my food questions.

Watch Video: Nước Mắm Chấm Vietnamese Fish Sauce Dip:

I listened intently, like a curious kid but with an analytical mind, like a Grad Student, to their beliefs on what made the best pot of phổ noodle soup and why their sticky rice was more flavorful and moist than the neighbor’s across the street. Some claimed to make the best braised fish in claypot because it was their Grandmother’s recipe. And to top off the challenge, Grandma gave birth and raised 9 kids in a 500 square foot shack along the rice paddy fields in central Vietnam during the war.

Ok, as soon as someone says their recipe is the best and only way to make it because “Grandmother of 9 kids and 15 grandkids” made it, I won’t ever argue. If the matriarch of your family made your seafood stock a certain way and you say it’s the best, I will nod respectfully as I slurp my way towards the bottom of the soup bowl. Family cooking traditions and recipes are topics I would never question or challenge, because who am I to say that it’s wrong? It’s only different, but never wrong.

There’s no right nor wrong in family traditions, food ways and recipes. I respect that because my own family food traditions are like no other household. My family experiences are what sets the foundation for my understanding of my Vietnamese food. The best part about learning my food traditions is that there are gazillions of other Vietnamese families who don’t cook and eat just-like-me, so there’s so much more discovery on the horizon waiting for me to hear, taste and document!

So I’m not here to argue or listen to any banter as to why my Vietnamese fish sauce dip version is “wrong”, as I’ve previously heard in the past from silly readers about my family Vietnamese recipes. I’m here to to say this is MY version and there’s a gazillion different variations that can come out of my recipe. Make it your own, to your personal taste and we can all be friends.

To take away fish sauce (Nước Mắm) from the Vietnamese is like draining blood from a living soul, deflating a floating helium balloon or driving a nail into a tire. Slowly but surely, all life would slowly cease. Extreme as this may sound, this is how vital this golden elixir reigns in Viet cuisine (well, at least in my family’s Viet cooking). Like how olive oil is to the Italians, Red wine is to the French, and ketchup is to my french fries, fish sauce is to the Vietnamese. It’s a pure, pungent nectar sent from the fermented fish gods to grace our breaths and Viet inspired dishes.

Understanding Fish Sauce and How to Cook with It

Fish sauce in its pure straight-from-the-bottle form can be pretty aggressive to both the nose and the palette. Basically, it can totally stink. But it can become a little softer, subdued and more manageable on the palette when mixed with some acid, sweetness and spice. It then becomes the dip what Vietnamese call, Nước chấm or simply, Nước Mắm (depending on tradition). One of the very basic staples of fish sauce is the dipping sauce that can be used as a dip for spring rolls, as a dressing for noodles and rice or as a marinade for grilled meat. It’s like magic when you take fish sauce, mix it with a little lime, garlic and chili.

You decide how much more you want to explore Vietnamese Fish sauce dip by adding more or less of what ever you like. As long as you’re making it and enjoying this Vietnamese Fish sauce dip, that makes me uber happy!


What’s the best fish sauce? We talk about it here. And here’s our previous tutorial on How To Roll Spring rolls and All Our Great Spring Rolls Recipes

Here’s a Few of our Favorite Spring Roll Ingredients and Tools:

It can sometimes be hard to find good spring roll ingredients and tools. Here’s some of the favorites:

Three Ladies Rice Paper Wrappers – Love these wrappers. Easy to work with. Consistently one of the best wrappers we’ve found.

Our popular fish sauce Umami burgers recipe is an old family recipe and tradition. And better yet, it’s a reader favorite! More of my Vietnamese recipes and random childhood stories (Family-inspired of course!)

Diane’s Vietnamese Fish Sauce Dip (Nước Mắm/Chấm)

Nuoc Cham Vietnamese Dipping Fish Sauce

By Jill Selkowitz / Updated / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Nuoc Cham Dipping Sauce is a sweet and complex Vietnamese Dipping Fish Sauce used as a condiment for Egg Rolls, Bun, Stir Fry and more.

Nuoc Cham Dipping Sauce is a Vietnamese Dipping Sauce that is a sweet, slightly spicy, fish sauce used as a condiment for many Vietnamese dishes. I love to dip Vietnamese Eggrolls (oh my gosh, I love Vietnamese eggrolls, all wrapped up in a big lettuce leaf) in the sauce!

It is really good over Bun Thịt Nướng (Vietnamese BBQ Pork Noodle Salad), over White Rice and on many other things. It is super simple to make.

I always say to get the best ingredients your budget allows. My preference is the Three Crabs Brand Fish Sauce. Thai Bird Chilies, which are very spicy, add a nice heat to the Nuoc Cham, but if you are not able to find those, a Serrano or Jalapeno will work, or you can just add a little extra of the Sambal Oelek Ground Fresh Chili Paste. Because I use a lot of limes in my cooking, I always have True Lime in my pantry in case I run out of fresh limes.

I promise you, True Lime tastes like you just went outside, picked a lime from your tree and squeezed it fresh. The whole line of True Lime/Lemon products are wonderful and I use the True Spices in my cooking.

You can use a mortar and pestle, or you can just toss everything into a food processor, blender or Vitamix, your choice. Make sure you refrigerate the Nuoc Cham for several hours before using to give the ingredients in the sauce a chance to incorporate.

Don’t forget to prepare your Thịt Nướng (Vietnamese BBQ Pork) for your Bun Thịt Nướng (Vietnamese BBQ Pork & Rice Noodles) too, as it also needs an overnight refrigeration.

Kitchen Equipment and Essentials

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Here is your handy printable recipe:

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.

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