Nuoc Cham (Vietnamese Dipping Sauce)

By @saucesanddips | Sweet–Sour–Savory Chili-Lime Fish Sauce

Nuoc Cham is Vietnam’s essential dipping sauce—perfectly balancing salty fish sauce, bright lime, gentle sweetness, and a touch of heat. It’s the go-to accompaniment for spring rolls, grilled meats, noodle salads, and crispy pancakes.

Ingredients (Makes about 1 cup)

1/4 cup fish sauce
1/4 cup fresh lime juice
3 tablespoons sugar
1/2 cup warm water
1–2 garlic cloves, very finely minced
1–2 Thai bird’s eye chilies, thinly sliced (seeded for milder)
1 teaspoon rice vinegar (optional, for extra brightness)
Optional garnish: 1 tablespoon finely shredded carrot

Instructions

1. Dissolve the Sugar
In a bowl or jar, whisk warm water and sugar until fully dissolved.

2. Balance the Base
Stir in fish sauce and lime juice (and rice vinegar if using).

3. Add Aromatics
Mix in minced garlic and sliced chilies. Taste and fine-tune—add a pinch more sugar for sweetness, lime for acidity, or water to mellow.

4. Rest
Let sit 10 minutes to meld before serving.

Serving Ideas

Dip for fresh spring rolls (gỏi cuốn) or fried rolls (chả giò)
Drizzle over grilled pork, chicken, or fish and noodle bowls (bún)
Spoon onto bánh xèo or use as a light salad dressing

Tips from @saucesanddips

Classic ratio guide: 1 fish sauce : 1 lime : 1 sugar : 2 water—adjust to taste
For a vegetarian version, use vegan fish sauce or a light soy/mushroom-soy blend
Keeps 5–7 days refrigerated; garlic/chili flavor intensifies over time

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