published Dec 03, 2021, updated Mar 13, 2024 Have you ever wanted a dipping sauce that’s tangy, salty, sour, and spicy all at once? Well, you found it with this nuoc cham recipe. Nuoc cham, sometimes referred to as nuoc mam, is a very common Vietnamese dipping sauce. It’s easy to mix together in no time at all and as versatile as you need it to be. The measurements and ratios of ingredients in this recipe are to my personal preference, but the flavor can be adjusted however you like. Want it saltier? Add more fish sauce. Not sour enough? Squeeze in some more lime juice. It’s so easy to customize. I like to make my own condiments and spice blends whenever possible, including this nuoc cham recipe, teriyaki, spicy chili crisp, sweet and sour sauce, and more!
Recommended Tools
Mason Jar – If you’re making this Vietnamese dipping sauce in bulk or ahead of time, I find it’s very handy to make it in a mason jar! You can easily close the lid and shake to mix it up, and you won’t waste any dishes between preparing and storing. Juice Squeezer – This tool will help you get the most out of your lemons and limes!
Storing and Serving
Many prefer Vietnamese dipping sauce chilled. If you do as well, transfer your prepared condiment to the fridge to chill for 30 minutes before serving.
Fresh Lime Juice – Freshly squeezed juice — whether lemon or lime — is a must. Concentrated, artificial juices from the bottle overpower the other delicate flavors in this recipe. Fish Sauce – This is a fermented ingredient made from salted fish. It’s used frequently in Asian cuisine to add that salty, savory umami flavor. And it’s one that you really can’t substitute — find it among the other Asian ingredients at the grocery store. Chili Paste – Huy Fong Sambal Oelek Ground Chili Paste is my go to. A thick, potent paste that adds plenty of hot chili flavor in even small quantities. I’ll sometimes use Huy Fong Chili Garlic Sauce when I want to give sauces an extra kick! Garlic – Mince the garlic as finely as you can for a smooth sauce. Red Chili – If you can, use a Bird’s Eye chili to keep this recipe authentic. It’s quite hot and very common in cooking throughout Southeast Asia, including Vietnam. Hot Water – The water must be warm for the sugar to quickly and easily dissolve. Sugar – Granulated white sugar is just fine, but feel free to employ your favorite granulated sugar substitute.
This condiment must be kept refrigerated. Stored properly, it will last for up to 2 weeks. To make in bulk and freeze for later use, be sure to leave at least half an inch of space in the storage container. The liquid will expand as it freezes, and a container that’s filled to the brim could break open or burst. Use within 3 months.
Love this recipe? Share it with the world on Pinterest.
