Name: Nuoc Cham (Vietnamese Dipping Sauce)
Prep time: 15 min
Total time: 15 min
Ingredients: ¼ cup white sugar; ½ cup warm water; ¼ cup fish sauce; ⅓ cup distilled white vinegar; ½ lemon, juiced; 3 cloves garlic, minced; 3 Thai chile peppers, chopped; 1 green onion, thinly sliced

My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!

Nuoc Cham (Vietnamese Dipping Sauce)

white sugar

water

fish sauce

white vinegar

½ lemon, juiced

garlic,

Thai chile peppers, chopped

green onion, thinly sliced

Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar,  lemon juice, garlic, Thai chile peppers, and green onion to the mixture.


I had a Tie girlfriend that used to make this and it was wonderful. I am looking forward to making this. It looks great! Thank you

This sauce is terrific! Great with spring rolls on a salad or over cold noodles!

This is a good, solid 4 star recipe as written  but your intro elevates it to 5 stars.  I may even take my own sauce to our local restaurants.  Their Nuoc Cham hasn't been satisfying lately.

Excellent. Keeps well in the fridge.  use it on many dishes, as salad dressing, on grilled chicken,  a few splashes  on a beef/ chicken sandwich. I just love this sauce. It loses a bit of its tanginess in the fridge so I just add a bit more of chili flakes or a minced garlic clove. Great recipe. Thank you.

Made this the day before for Christmas. My wife made Lumpia Rolls a Filipino type egg roll served on most special occasions. The only thing I did different was used a lime instead of lemon. Came out awesome the whole family and a close Filipina friend of ours couldn't get enough. We where dipping Lumpia rolls all day..hahahahha Thanks for a great recipe and Merry Christmas and a Happy New Year..

Excellent!! Amazing with Panko crusted tofu.

Love this type of sauce traditionally served with veitnamese eggs rolls. Your recipe rocked. I did add 1/4 tsp Thai chili paste but it didn t raise the heat factor. Missed the part about 24 hour melding but was still great only after making it 2-3 hours in advance. It s a KEEPER!!!

Perfect dip to go with Vietnamese beef skewers! I used rice vinegar instead of the white vinegar so it was a little less sour. Still it was yummy!

Thank you so much for this great recipe. It is the perfect place to start for making great sauce to one's own taste. I like it with a bit less sugar and no peppers. Then I add just a little soy sauce right before I eat because my husband likes his without! Some of the other recipes on this site for Vietnamese Dipping Sauce just didn't work at all but this one was great and easy to adjust to taste.

Nuoc Cham (Vietnamese Dipping Sauce)

Prep Time: 15 minutes

Total: 15 minutes

Servings: 1

Cost: $20.52 /serving

Author : Calamity in the kitchen

Ingredients

Instructions

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