Nuoc Cham Dipping Sauce

  • SERVINGS: Makes about 2 1/2 CUPS

This indispensable dipping sauce is served with every Vietnamese meal.

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  1. 1 teaspoon crushed hot red pepper
  2. 1 tablespoon distilled white vinegar
  3. 1/2 cup fish sauce (nuoc mam)
  4. 1/4 cup fresh lime juice
  5. 1 small carrot—finely shredded, rinsed and squeezed dry
  6. 2 small garlic cloves, minced
  7. 1/2 cup sugar
  1. In a small dish, soak the hot pepper in the vinegar for 2 minutes.
  2. In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm water and the hot pepper-vinegar mixture. Stir until the sugar dissolves. Serve at room temperature. Store the sauce in a jar in the refrigerator for up to 3 days.
Nuoc mam is available at Asian markets.