Xem Nhiều 5/2023 #️ The Best Vietnamese Dipping Sauce (Nuoc Mam Cham) # Top 11 Trend | Misshutech.com

Xem Nhiều 5/2023 # The Best Vietnamese Dipping Sauce (Nuoc Mam Cham) # Top 11 Trend

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Making Vietnamese Dipping Sauce (Nuoc Mam Cham)

Today, I will be showing you guys how my family makes this Vietnamese dipping sauce. If I had to describe our family’s recipe in comparison to others it would be a sweeter sauce with a bit of tang. This is because my parents come from the southern part of Vietnam, where they generally like increase the sugar and lime ratio. Hope you guys find this post interesting and helpful!

Any Brand of Fish Sauce Can Work!

Now I have seen crazy arguments online about which brand is best for cooking, dipping and everything else in between. My stance is that whatever brand you use, you can make it work!

Because lets be honest, people buy different brands of fish sauce for a variety of reasons. Most of the time it is the one that their parents used as they were growing up. Sometimes it’s the taste or the sale price. The one thing I am certain of is that it is definitely not worth arguing over.

In my experience, the more expensive bottles of fish sauce have a deeper and richer flavour with a longer length of taste. For these reasons I like to use them for recipes where the fish sauce is the star ingredient. This is because you will be able to taste the fish sauce in its entirety, getting the most value for your money.

When you start mixing a lot of stuff in, the delicate notes and flavours of the fish sauce become lost. This is why I generally use cheaper fish sauce for cooking.

So can you make a good Vietnamese dipping sauce from cheap fish sauce? YES! My mum used cheap fish all her life and I love her nuoc mam cham.

In my opinion, the secret to making a great tasting sauce comes down to being able to tinker it to your preferences. Because if it tastes good to you, what else matters?

The fish sauces I generally use if you are interested:

Squid ($3 – $5 AUD) – This cheap fish sauce is great for cooking and staying on a budget. My mum uses it for everything and I love MOST of her food!

3 Crabs and Megachef Gold ($6 – $10 AUD) – These mid range fish sauces are fantastic for cooking and dipping. Basically your all purpose fish sauce.

Red Boat ($15 + AUD) – This is easily the most expensive fish sauce I have ever used. The flavour is superior to any other brand when tasted on its own. Great for anything that requires fish sauce but may be a bit too expensive for everyday use.

Adjusting Your Vietnamese Dipping Sauce to Your Taste

I’m giving you my general recipe today, which is sometimes on the money and other times needs to be adjusted. This will always be the case because the strength and taste of each ingredient is always going to be slightly different, for example depending on freshness, ripeness and variety. So, while it’s helpful to have a good basic recipe, the more important thing is to learn how to adjust it to suit your preferences.

If your nuoc mam cham:

Is not salty enough, lacks body or it’s otherwise bland, then add more fish sauce.

Has too much of a strong fish sauce aftertaste, then add more sugar, lime and water to round it out.

Does not have enough tang, then add more lime juice.

Has too much tang then add more sugar.

Needs a little more sourness without using lime or lemon then add a little white vinegar.

Tastes too strong, then add a little water too dilute the flavours.

Tastes pretty close but not quite there, give the sauce time to develop. You will notice that once the garlic has been infused the flavour of your sauce will dramatically improve getting you over the last hurdle.

All these steps should be done in SMALL increments (usually 1/2 tsp) then taste tested straight after. Never do too much at one time.

What to Add to Your Vietnamese Dipping Sauce

Here are a few things I add to my sauce to elevate the flavour:

Whole flattened garlic – If you don’t like having raw pieces of garlic in your food then leave it whole. Simply flatten the clove of garlic with a knife and drop it in your sauce.

Finely chopped garlic – This is the most popular way of adding garlic to your sauce. It is also the fastest way for the garlic to infuse with the sauce.

Chopped chillies – For anyone who loves spice, adding chopped birds eye or Thai chillies is a must.

Lime pulp – This will add pops of sourness which will make your sauce much more interesting. To effectively get lime pulp use a juicer like the one below.

Pickled carrots – You will see this done at restaurants to add texture to the sauce and make it look better. I don’t bother because I am lazy.

Using Soft Drink (Soda)

There are people out there who swear by using soft drinks (soda) as a substitute for the water and sugar in their nuoc mam cham. The ones I have seen are:

I’ve tried a few recipes online and have experimented with Sprite, 7Up, and lemonade. None of the recipes I tried turned out well, they all required a lot of tinkering. Coconut soda seemed to be the most popular substitute but I could not for the life of me find it in Canberra.

I’m not sold on soft drink being any better, especially when it’s replacing water and sugar which are usually more readily available. Potentially I’d change my mind if I tried coconut soda but for now I’m happy to stick with the more traditional method.

Give the Sauce Time to Develop

Most of the Vietnamese dipping sauce recipes you see online will tell you to serve it up straight away. Honestly, in my experience, the sauce begins to taste better the day after you make it. Why? Because you give the garlic time to infuse and for the flavours to develop. Of course you can always serve it up just after making it but you will notice the fish sauce will have a slightly sharp taste to it. Give it a day and the other ingredients will slowly round it out leaving you with a beautiful tasting Vietnamese dipping sauce.

What to Serve Nuoc Mam with?

If you guys do make this recipe, please tag us at #scruffandsteph on Instagram, Pinterest and Facebook. We would love to see your creations!

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Scruff and Steph


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!


If you made this, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

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 Dressing And Dipping Sauce (Nuoc Mam Cham)

Nuoc mam cham is a simple Vietnamese dipping sauce made with rice vinegar, fish sauce, and sweetened with sugar that does double duty as a tasty salad dressing.

This easy recipe for nuoc cham Vietnamese dressing and dipping sauce turns a bowl of rice noodles with raw veggies into a spectacularly slurpable flavor bomb and it’s the last touch of zest when Vietnamese spring rolls pass your lips.

It may take a minute to figure out nuoc cham’s pronunciation when ordering at a restaurant, but once you make it at home, you’ll see this sauce is easy to master.

Now, don’t get all freaked out about one of the main ingredient of nuoc cham … fish sauce.

First question: What is fish sauce? Fish sauce is simply fermented fish that has broken down to become a tangy, funky sauce. It’s flavor is salty, earthy, a little bit caramel-y sweet, and totally distinct. A good quality, fish sauce hardly tastes fishy at all, and adds the unique salty bite that can’t be imitated by substituted ingredients in Vietnamese and Thai cooking.

When choosing fish sauce, always choose a high quality fish sauce that hasn’t been left opened in your cupboard for too long (the fishy flavor will become more pronounced.) And know that smaller quantities of the sauce goes a long way.

This is my favorite brand of quality fish sauce. It can be found online or at many Asian grocery stores.

Also, beware of confusing rice vinegar with rice WINE vinegar. This is how they’re different, producing very different tastes.

You can also add grated carrot or onion to the sauce for presentation or a squeeze of lime for more acid.

Recipes to Make With Vietnamese Dressing and Dipping Sauce

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Nuoc Cham (Vietnamese Dipping Sauce)

Elevate your spring rolls with the most magical Vietnamese condiment of all. This Nuoc Cham Recipe has perfect levels of sour, sweet, salty, savory and spicy!

Well, it turns out you can make a delicious Vietnamese nuoc cham that will be the star of your dinner in no time flat! Seriously, five minutes in the kitchen is all it takes.

Today’s post is all about the most magical of Vietnamese condiments. How to make it, what to eat with it and even some culinary pitfalls to avoid.

If you’ve ever wondered about nuoc cham, this one is for you!

Nuoc cham is the absolutely delicious Vietnamese dipping sauce that tends to accompany fried spring rolls ( Chả giò), pan fried crepes ( Bánh xèo) and rice noodle dishes ( Bún).

This ubiquitous condiment is a mixture of fish sauce ( nước mắm), garlic, palm sugar, lime juice, a splash of water and (sometimes) bird’s eye chilis.

In this home chef’s opinion, the most important element to a good nuoc cham is finding the proper balance of sour, sweet, salty, savory and spicy.

However from an ingredients perspective, finding and using a good fish sauce – or nuoc mam – is the key to full on flavor!

I’m a big fan of (a Vietnamese fish sauce). I tend to use it when making dipping sauces, or when the fish sauce will be out front and super noticeable. Biggest drawback though is price. It’s pretty expensive compared to other brands.

When using fish sauce as an ingredient in a larger composed recipe, I tend to use , or Three Crabs .

They all differ slightly in saltiness and assertiveness. So, when it comes to finding your preferred brand, there may be a bit of trial and error involved.

Interesting note: Ben loves fish sauce so much that he lists the salty, briny, whiskey colored liquid as the number one reason he could never go fully vegan.

Yep, it’s that good!

Wait, isn’t it all fish sauce?

What’s the difference between nuoc mam and nuoc cham?

This bit confused me at one point too.

Nuoc mam is technically unadulterated fish sauce. Nuoc cham is the dipping sauce we’re making here today (that happens to use nuoc mam as a central ingredient).

Confused? Not to worry! Hereis a great article on the matter. And here is another!

Now, let’s get on to the important business… cooking and eating!

Dissolve in lukewarm water. Then whisk in lime, fish sauce, minced garlic and Thai chiles. I like to let my nuoc cham sit at room temperature for a few minutes so all of the flavors marry well. But that’s an optional step. You can dig in right away if you’d like.

It doesn’t get much more simple than that!

How does restaurant style nuoc cham differ from this one?

Most of the same ingredients tend to be in use when you get your spring roll sauce or dipping sauce for your Vietnamese bun delivered to the table when dining out.

However, I’ve found – at many Vietnamese restaurants in the States, their nuoc cham recipes can tend to be on the sweeter side. More so than the well balanced mixes I’ve had in Vietnam. That heavy handedness with the sugar can result in a nuoc cham that loses some of it’s natural nuance.

That said, there’s a place in our neighborhood in Brooklyn that has a nuoc cham sauce so finely tuned, I feel like I’m sitting on a small plastic stool in Hue inhaling my noodles every time we drop in for a bite.

I’d like to think that my own mixture is closer to a well balanced, authentic nuoc cham – with the fish sauce and chili a bit more forward in the mix.

You’ll just have to try it and decide for yourself!

The Vietnamese language is full of rising, falling and flat tones that can render the same word with different meanings depending on the delivery. Getting it right can seem like an impenetrable fortress to someone just getting started.

For me, I just had to get used to the fact that I’m saying stuff the wrong way when I travel and when I eat out.

The phonetic spelling is: nɨ́ək tɕə̌m.

But that doesn’t clear much up, right?!

To say nuoc cham with something approaching accuracy, say nuoc as ‘nook’ (like the Barnes & Noble e-reader). And say cham as ‘chum’ (like an old friend from your days at school).

That’s how it was explained to me – and it’s worked at restaurants sufficiently well to this point!

No matter how you say it, though – the most important thing about food is that it tastes delicious and makes you want more.

I hope you love this nuoc cham recipe as much as I do – and that it elevates your spring rolls to pro-status!

Other simple, delicious Vietnamese recipes:

Nuoc Cham (Vietnamese Dipping Sauce)

Did you make this recipe?

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