Nuoc Cham Dipping Sauce

This indispensable dipping sauce is served with every Vietnamese meal.

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  • Servings: Makes about 2 1/2 CUPS

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  • 1 teaspoon crushed hot red pepper
  • 1 tablespoon distilled white vinegar
  • 1/2 cup fish sauce (nuoc mam)
  • 1/4 cup fresh lime juice
  • 1 small carrot—finely shredded, rinsed and squeezed dry
  • 2 small garlic cloves, minced
  • 1/2 cup sugar

How to make this recipe

  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.

Contributed By Published August 2013

501385 recipes/nuoc-cham-dipping-sauce 2013-12-06T23:39:08+00:00 Marcia Kiesel asian|southeast-asian|vietnamese|sauces-and-condiments|basic-easy|fast|no-cook august-2013,Marcia Kiesel,nuoc cham,asian dipping sauce,fish sauce,vietnamese dipping sauce recipes,nuoc-cham-dipping-sauce 501385

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