Nuoc Cham Dipping Sauce is a sweet and complex Vietnamese Dipping Fish Sauce used as a condiment for Egg Rolls, Bun, Stir Fry and more.
Nuoc Cham (Vietnamese Dipping Fish Sauce)
Nuoc Cham Dipping Sauce is a Vietnamese Dipping Sauce that is a sweet, slightly spicy, fish sauce used as a condiment for many Vietnamese dishes. I love to dip Vietnamese Eggrolls (oh my gosh, I love Vietnamese eggrolls, all wrapped up in a big lettuce leaf) in the sauce!
It is really good over Bun Thịt Nướng (Vietnamese BBQ Pork Noodle Salad), over White Rice and on many other things. It is super simple to make.
Cast of Ingredients for Nuoc Cham Dipping Sauce
I always say to get the best ingredients your budget allows. My preference is the Three Crabs Brand Fish Sauce. Thai Bird Chilies, which are very spicy, add a nice heat to the Nuoc Cham, but if you are not able to find those, a Serrano or Jalapeno will work, or you can just add a little extra of the Sambal Oelek Ground Fresh Chili Paste. Because I use a lot of limes in my cooking, I always have True Lime in my pantry in case I run out of fresh limes.
I promise you, True Lime tastes like you just went outside, picked a lime from your tree and squeezed it fresh. The whole line of True Lime/Lemon products are wonderful and I use the True Spices in my cooking.
Nuoc Cham (Vietnamese Dipping Fish Sauce)
You can use a mortar and pestle, or you can just toss everything into a food processor, blender or Vitamix, your choice. Make sure you refrigerate the Nuoc Cham for several hours before using to give the ingredients in the sauce a chance to incorporate.
Don’t forget to prepare your Thịt Nướng (Vietnamese BBQ Pork) for your Bun Thịt Nướng (Vietnamese BBQ Pork & Rice Noodles) too, as it also needs an overnight refrigeration.
Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- My FANTASTIC Teak Cutting & Charcuterie Board
- Microplane Artisan Ribbon Grater
- Lock N Lock Small Container
- VitaMix 7500
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Here is your handy printable recipe:
Ingredients
- 3/4 cup Fresh Water
- 1/2 cup White Sugar
- 1/4 cup Premium Fish Sauce
- 1/4 cup Fresh Lime Juice with pulp
- 2 Thai Bird Chilies or 1 small jalapeño/Serrano chili
- 1 clove Fresh Garlic minced
- 1/2 teaspoon Sambal Oelek Ground Chili Paste
- 2 Tablespoons Shredded Carrots to garnish
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Instructions
- Using a mortar and pestle, smash the garlic and fresh chilies to a paste (or mince them).
- To a Mason jar (or other 2 cup container), add water, sugar, lime juice, fish sauce, Sambal Oelek, minced garlic and diced chilis (if using).
- Seal lid and shake until well combined.
- Let the sauce sit for about 15 minutes for the flavors to combine.
- When ready to serve, pour 1/4 cup into each dipping bowl.
- Add julienned carrots on top of each dipping bowl right before serving.
- Store in the refrigerator for up to one week.
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Nuoc Cham (Vietnamese Dipping Fish Sauce)
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