Vietnamese Fish Sauce Dipping Sauce: Nuoc Cham

A classic Vietnamese sweet, sour, and salty dipping sauce made with fish sauce, lime, sugar, garlic, and chilis. Liquid gold! Super easy to make and delicious with grilled meat, rice, noodles, rolls, and more!

When it comes to Vietnamese cuisine, one staple sauce reigns supreme: Nước Chấm. This bright, tangy, and perfectly balanced sauce is a culinary gem, elevating everything it touches with its sweet, sour, and savory notes. It’s the kind of sauce that makes a dish unforgettable.

Nước Chấm is a versatile dipping sauce that complements a wide range of dishes. From fresh spring rolls and grilled meats to noodle bowls and fried rice, this sauce adds a burst of flavor that transforms simple ingredients into a symphony of taste. Made with just a few basic ingredients – fish sauce, lime, sugar, garlic, and chilis – it’s a testament to the power of simplicity in cooking.

Making Nước Chấm is an art form passed down through generations, each family with its unique twist. This particular recipe, inspired by my mother-in-law’s version, strikes a harmonious balance of flavors, creating a sauce that’s both fragrant and addictive.

What is Nước Chấm?

Nước Chấm is a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chilis. It’s known for its complex flavor profile that balances sweet, sour, salty, and spicy elements.

Ingredients

• 1 clove of garlic
• 1 red bird’s eye chili
• 3-4 tablespoons sugar
• 1 1/2 – 1 3/4 cups of water
• Juice of 1/2 lime (or to taste)
• 1/4 cup fish sauce

How to make Fish Dipping Sauce: Nuoc Cham

1. Crush Aromatics: In a mortar and pestle, crush the garlic, chili, and sugar together until the garlic and chili are broken down into tiny pieces and the sugar becomes fragrant. Alternatively, mince the garlic and slice the chilis finely and stir into the sugar.
2. Dissolve and Mix: Transfer the sugar, garlic, and chili mixture to a bowl. Add the water and stir until the sugar dissolves completely. Squeeze in the lime juice and mix well.
3. Add Fish Sauce: Stir in the fish sauce gradually, tasting as you go until you achieve a perfect light amber color and balanced flavor.
4. Rest and Serve: For best results, let the sauce sit in the fridge for a day to allow the flavors to meld. However, it can be used immediately if needed.

Helpful Hints

• Adjust to Taste: Feel free to adjust the proportions of sugar, lime, and fish sauce to suit your taste preferences. This recipe leans towards the sweeter side, but you can easily tweak it to make it more tangy or savory.
• Consistency: If you prefer a thicker sauce, reduce the amount of water used.
• Storage: Store the sauce in an airtight container in the refrigerator. It will keep well for up to a week.