If there is 1 thing that I use on a day-to-day basis when making Vietnamese dishes is fish sauce. Fish sauce is a smelly but tasty seasoning that Vietnamese people use in everything. (As a side note, it seems like most Vietnamese ingredients have a common theme: smelly but tasty lol) I remember watching a TV show once with Gordon Ramsey, and he said to a chef, “I’m surprised you’re putting fish sauce in that ground pork.” And the chef said, “If you don’t put fish sauce, then it’s not Vietnamese.” lol One of the most common uses of fish sauce is in Nuoc Cham (pronounced like nook-mam) or better known as Vietnamese dipping sauce.
The Many Uses of Nuoc Cham
Nuoc cham is a sauce that is used for dipping and as a vinaigrette in vermicelli bowls or salads. The recipe does not change whether you’re using it for one or the other. As a kid, I would use it for flavoring a lot of different things. Sometimes my mom would just cut up fresh vegetables for me and I would dip them in ngoc cham for some extra flavor. It was one way she tried to get me to eat veggies. lol Because of it’s varied uses, we would always have a jar of this stuff in our fridge.
Even with its complex flavor, the sauce is made with a few simple ingredients you can find in any grocery store. Lime juice, garlic, sugar, water, fish sauce, and red garlic sauce. Mix all these together and pour into a jar for safe keeping. The sauce can keep up to a month. Two of my most recent recipes that use ngoc cham – nem nuong spring rolls and banh beo.
Dipping Sauce Variations
Everyone has their own version of this recipe. My aunt Huong (aka Hollywood) has a yummy version of this recipe using white vinegar instead of lime juice. Using white vinegar is common in Vietnamese restaurants because it’s cheaper and easier to make. To make this variation, substitute 1 tablespoon of white vinegar for lime juice and 1 Thai chili for the red garlic sauce. You can use regular white vinegar or rice wine vinegar.
Did you make this Vietnamese Dipping Sauce?
If you made this Vietnamese staple, I would love to see!
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Vietnamese Dipping Sauce (Nuoc Cham)
Ingredients
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 2 cloves garlic minced
- ½ tsp chili garlic sauce
- 2 tbsp granulated sugar
- ½ cup water
Instructions
- Combine the lime juice, fish sauce, garlic, red garlic sauce, sugar, and water in a small bowl. Mix well and pour into a jar for safe keeping.
3 tsp of sugar is 1 Tablespoon!
Thank you for the feedback! I have adjusted the recipe.
what is the red garlic sauce? Thanks!!
Hi Lila! The red garlic sauce is an ingredient that makes the sauce spicy. I use Huy Fong Foods Chili Garlic Sauce. It has chili, salt, garlic, distilled vinegar, potassium sorbate and sodium bisulfate as preservatives, and xanthan gum. You can find it at Asian grocery stories or even big American grocery chains might have it. If don’t like the sauce spicy, you can also omit it from the recipe. The sauce will still taste good! Let me know if you have any other questions!
I like your recipe! I adore Vietnamese food – delicious. What are you Netflixing lately?
Thank you so much Gina! I am currently watching Breakfast, Lunch, and Dinner with David Chang! He’s one of my favorite chefs. Have a great week.
Would Sambal Oelek work for the chili garlic sauce?
Yes it should work!
My husband and I made this sauce all the time. We were taught how to make Vietnamese egg rolls. But my husband ate it with meat of all kinds. As Americans we value our Vietnamese friends. They have so much to offer, and are truly special.
Hi Clodine. Thank you so much for sharing that!
You state that Nuoc Cham is pronounced like nuoc mam. Actually, nuoc mam is the “fish sauce” that comes in bottles and is made from fermented anchovies (hence the strong odor). Nuoc mam is the main ingredient in Nuoc Cham. Nuoc Cham is pronounced like it is spelled. Beginning in 1979 we had a number of Vietnamese refugees living with us. They taught me to make Nuoc Cham, which I loved, especially when dipping cha gio in it (and no, that is NOT pronounced the way it is spelled!) It’s the Vietnamese name for spring rolls. And Banh Xeo, another favorite. (Also not pronounced as it is spelled.)
Thank you for sharing!
This Nuoc Cham recipe was so tasty with your Vietnamese Turmeric Fish recipe! The Nuoc Cham had a little bit of heat to it which was lovely with the refreshing mint leaves, lettuce, and rice noodles. I look forward to trying this vietnamese dipping sauce with your spring rolls sometime soon!
Thank you so much Melissa!!!
Excited to discover this recipe. Delicious and goes with so much.
Hi Becca,
Do you keep the sauce in the fridge for up to a month? Or store in a cupboard?
Thanks!
Hi Abbie. Yes keep it in the fridge!