Xem Nhiều 4/2023 #️ Vietnamese Dressing And Dipping Sauce (Nuoc Mam Cham) # Top 6 Trend | Misshutech.com

Xem Nhiều 4/2023 # Vietnamese Dressing And Dipping Sauce (Nuoc Mam Cham) # Top 6 Trend

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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/Dressing)

Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing. When you think of many Vietnamese dishes, it’s hard to imagine having them without it!

What is Nuoc Cham?

Nuoc cham is salty, sweet, and tangy sauce made from fish sauce, garlic, lime juice, sugar, chilies, and vinegar. It has a signature fish sauce funk/umami and a subtle heat. 

Unlike common American-style dipping sauces, it has an almost watery consistency. It is indeed thinned out with water to mellow and meld all the elements together, but don’t let that make you think it’s not flavorful!

An All Purpose Dipping Sauce, Dressing & Condiment

This nuoc cham can play many roles at the dinner table. 

It’s also delicious with any grilled meat in general. Dip your meat in it or pour the nuoc cham over a side of rice. Trust me, you’ll be reaching for it mid-meal. 

Whether you’re using nuoc cham as a dressing, dipping sauce or even a marinade for meats, it’s so versatile and tasty. 

Serving Suggestions!

Here are some dishes that would go great with some nuoc cham on the side!  

Or, if you want something even simpler, I really like to make an informal summer salad using one or more of the suggested of the items below:

Salad items:

Any green or red leaf lettuce

Shredded carrot 

Shredded daikon radish

Sliced cucumber

Shredded cabbage

Chopped or sliced tomatoes

Sweet green, yellow or red peppers

Additions to make it a meal:

Grilled meat like chicken, pork, or beef

Grilled or poached shrimp

Cold mung bean noodles

Cha gio (fried spring rolls), cut into bite sized pieces

Cold or pan-seared tofu

Aromatics and herbs:

Sliced red onion or shallots



Thai basil (or regular basil in a pinch)


Add just about anything you like to make a tasty salad with this dressing! 

One Final Note

If you’d like to make a larger batch of nuoc cham, you can store it in a clean jar (just like regular salad dressing) to have it handy. You can keep it in the refrigerator for up to 2 weeks, but make sure you always use clean utensils when handling it. 

Our recipe makes a small portion, but it’s easy to multiply the quantities and make a larger batch. Since it’s so easy to make, though, I generally prefer to make it fresh or the night before. 

Nuoc Cham Recipe Instructions 

In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce…

And the rice vinegar.

When you are ready to serve the nuoc cham, add the freshly squeezed lime juice…

Minced garlic…

And chopped chilies. These items are best added fresh. 

If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!

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Nuoc Cham

Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing that pairs with many classic Vietnamese dishes!









1 1/2


palm sugar

(or granulated sugar)



hot water



fish sauce



rice vinegar



lime juice

(freshly squeezed)







red holland chili pepper

(or Thai chili for more heat; sliced/chopped)


In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce and rice vinegar.

When you are ready to serve the nuoc cham, add the freshly squeezed lime juice, minced garlic, and chopped chilies. These items are best added fresh.

If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!

nutrition facts




























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nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the 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. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

The Best Vietnamese Dipping Sauce (Nuoc Mam Cham)

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?

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Scruff and Steph


Vietnamese Fish Sauce Dipping Sauce: Nuoc Cham / Nuoc Mam · I Am A Food Blog

Every household has their own fish sauce recipe and that’s the way it should be – everyone’s nước chấm tastes slightly different. This particular recipe is based off of my mother-in-law’s fish sauce, which is the best in the world, hands down. Of course, way back in the day, when I asked her how to make it, it was the classic, “a little bit of this, a little bit of that” style teaching that everyone in that generation seems to do. But, she took the time to take me through it step-by-step and now I like to think that my nước chấm would be a very strong contender in a fish sauce throw down. But not a literal throw down because damn, you would not be able to get rid of the smell for days.

Anyway, how you do it, according to my mẹ chồng (that’s mom-in-law in Vietnamese!) is this:

Put a clove of garlic in a mortar and pestle. Pound it lightly and then add a chili and mash them together. Add a biggish handful of sugar and pound them together until the sugar turns pink and is super deliciously spicy and garlic-y smelling. Move the chili-garlic-sugar to a bowl and stir in some water then squeeze in half a lime. Pour in fish sauce until the color is a perfect light amber. Taste and adjust and you’re done!

That’s essentially how I make fish sauce now, but I use the help of measurements so I get the same results every time. This recipe below will make a fish sauce that’s sweet and a little spicy with just the right amount of garlic and lime. Feel free to adjust and play around with the ratios though! Mike thinks my fish sauce is slightly on the sweeter side so when he makes it he dials down the sugar a bit and always adds in an extra chili or two. The most important part is crushing the garlic and chili into the sugar with a mortar and pestle so you get a nice fragrant spicy sugar before mixing in the water and lime. Oh, and you always mix in the fish sauce at the end.

PS – In case you’re interested in, even though I refer to mixed fish sauce as nước chấm in this post, Mike’s family calls it nước mắm, which is what it really should be because nước chấm actually means dipping sauces and can include things like peanut sauce and the like. Nước mắm pha is literally mixed fish sauce and the most well known of the nước chấms. (Picture a blazing rainbow star…. The More You Know)

Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Alternatively, you can stir minced garlic and sliced chilis into the sugar. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce. It’s best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using, but you can definitely use it right away if you need to.

Notes: This sauce is on the sweet side, which is how I like it, but feel free to play around with and adjust the proportions as you see fit. I’d say start with 2-3 tablespoons of sugar and go from there.

Also, sometimes we like to use more of a slightly thicker more viscous sauce – to do this, simply reduce down the amount of water you add.

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