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If you enjoy eating at Vietnamese restaurants you may have noticed their love of dipping sauces. Dishes like spring rolls are always served with small bowls of spicy sauce. A common question asked by people outside of Vietnam is what’s the difference between nuoc cham and nuoc mam? Keep reading to get the complete answer.
How do nuoc cham and nuoc mam differ?Nuoc cham is the generic term for sauce and could range from soy sauce to fish sauce, chili sauce, or anything in between. Nuoc mam is a popular type of fish sauce served in Vietnamese cuisine that can be pungent, sweet, sour, and spicy in flavor. It is often made by combining fish sauce with water, lime juice, minced garlic, and chili.
How to make nuoc mamThis is a recipe to make a flavorful Southeast Asian dipping sauce that takes minutes to prepare with no cooking required.
Preparation time: 5 minsCook time: 0 mins
Ingredients
¾ cup water
4 Tbsp sugar
4 Tbsp fish sauce
3 Tbsp fresh lime or lemon juice
1 Thai chili, finely sliced
1 clove garlic minced
Method
Mix water and sugar in a small bowl until the sugar is dissolved.
Add fish sauce and lime juice and stir until combined.
Sprinkle the sauce with chili and garlic before serving.
Notes:
To help dissolve the sugar, you can heat the water in a microwave for 30 seconds before mixing.
Slowly add the citrus juice and fish sauce and taste test as you go to ensure it doesn’t have overwhelming flavor.
When serving this sauce with seafood like eel, include lemongrass to brighten the dish.
Other ingredients like white radish, green papaya, or shredded pickled carrot can also be served with nuoc mam.
Did you know? Nước mắm pha means mixed fish sauce. It is the commonest type of dipping sauce that uses fish sauce as its base and includes lime juice or vinegar, water, and sugar. A vegetarian version of this sauce can be made by replacing fish sauce with Maggi seasoning sauce.
What to serve with nuoc mam phaRice paper rolls (Bánh cuốn): ingredients like pork, prawn, carrot, cucumber, and lettuce are wrapped in sheets of rice noodles.Spring rolls (Chả giò): spring roll pastry is filled with ingredients like ground pork shoulder and then deep-fried until crispy.Noodles (Bún): cold rice vermicelli noodles topped with grilled pork.Rice pancakes (Bánh xèo): pan-fried savory crepes made from water, rice flour, and turmeric, then filled with ingredients like shrimp, bean sprouts, or pork.
What is in Vietnamese fish sauce?Supermarket sold fish sauce generally contains water, anchovies, and sea salt. The version sold in restaurants is more elaborate and often includes water, lime juice, sugar, chili, and garlic.
How does hoisin sauce and fish sauce differ?Fish sauce is a salty sauce made from sea salt, anchovies, and water which has a watery texture. Hoisin sauce is a thick consistency and is made from soybean paste, garlic, sugar, and many other ingredients. While both sauces are salty, hoisin has an additional sweet undertone to it.
How do I store nuoc mam?Nuoc mam is best enjoyed fresh but if you have leftovers then it should last one to two weeks in the refrigerator. Store the sauce in an airtight jar or container at the back of the fridge. Nuoc mam that is made with vinegar rather than lime juice will last longer than. You can expect it to last one to two months before it losing quality.
Summing upAlthough it may seem that nuoc cham and nuoc mam are the same thing, each has a different meaning and should not be used interchangeably. Nuoc cham is a broader term referring to all types of sauces while nuoc mam is a specific type of dipping sauce that incorporates fish sauce with a range of other ingredients.
Nate Teague is a food writer who has been working in the food industry for the past decade. He writes for various cooking blogs and has a passion for making fine dining recipes accessible to the at-home cook.
Nuoc Mam Cham – Easy Vietnamese Dipping Sauce
This sauce is super easy to make with ingredients you’re likely to have on hand if you love cooking Asian cuisine. Tweak the amount of any ingredient to get the flavour just how you like it.
It’s the perfect pairing with fried spring rolls or as a salad dressing for a chicken noodle bowl.
Vietnamese Nuoc Mam Cham, also known as simply Nuoc Cham / Nuoc Mam, is traditionally used as a dipping sauce or salad dressing, but you can also use it bring extra oomph to other Asian dishes that would benefit from its sweet-salty-sour flavour profile.
What You’ll Need
All you need for this Vietnamese dipping sauce is water, fish sauce, rice vinegar, lime juice, sugar, garlic and fresh chilli. We’ve made this recipe perfect for one serving or on a share platter, but it’s also very easy to scale it up to store for later or serve more people.
Fish sauce is a powerful, intensely flavoured ingredient ready to add a savoury flavour boost to your cooking. We usually have Squid Brand or Three Crabs fish sauce in the cupboard. You should be able to find fish sauce in the Asian aisle of your local supermarket, or at an Asian supermarket. Otherwise, it’s also available online.
If you need to substitute, we recommend using soy sauce, which is made from soybeans and wheat. It’s also a great alternative for vegans.
Rice VinegarLike the name implies, this vinegar is made from rice through fermentation. Unlike regular white vinegar, it’s sweeter and less acidic. The varieties found at Asian supermarkets are usually Chinese or Japanese in origin and are fine to use for this recipe, or you can purchase online.
If you can’t find rice vinegar, you can substitute with apple cider vinegar. If you’re in a real pinch, you can use lemon juice or regular vinegar but both will alter the taste slightly.
How to make Nuoc Mam Cham:Place all ingredients for the dipping sauce in a small bowl.
Wandercook’s Tips FAQsHow long does Vietnamese dipping sauce last?
It should last up to around for a week when stored in the fridge.
How should you store it?
To keep it fresher for longer, always store nuoc mam cham in the fridge in an airtight container or bottle.
Is nuoc mam cham gluten free?
Yes, this dipping sauce is completely gluten free.
Variations & Substitutes
We love using the fiery small Thai red chillies in this recipe, but any hot chillies you have on hand will work perfectly. Just make sure to adjust the amount until you have the perfect spicy heat to suit your tastebuds.
For a vegan version, swap the fish sauce for soy sauce. (Optionally, make sure the soy sauce has no gluten to keep this recipe gluten free.)
You can use lemon instead of lime juice, this will only slightly change the flavour while still giving the sauce its classic sour flavour. You can also use bottle lime or lemon juice if that’s easier to source than the fresh fruit, although the flavour won’t be quite as zingy.
Some versions of this recipe are made with soda like lemonade or 7Up instead of still water.
What to serve with this dipping sauce:★ Did you make this recipe? Please leave a star rating below!
Enjoy the delicious salty-sweet-sour flavour of Nuoc Mam Cham as an easy Vietnamese dipping sauce or salad dressing. This flavour-packed condiment is ready in less than two minutes!
Print Recipe
Pin Recipe
Prep Time:
2
minutes
Total Time:
2
minutes
Servings:
1
bowl of dipping sauce
Calories:
33
kcal
Author:
Wandercooks
Cost:
$3
Equipment
▢
Small Dipping Sauce Bowls
Ingredients
▢
2
tbsp
water
▢
1
tbsp
fish sauce
▢
1
tbsp
rice vinegar
▢
1
tsp
lime juice
▢
1
tsp
sugar
▢
1
tsp
garlic
finely chopped
▢
1
fresh chilli
birds eye, finely chopped
Instructions
In a bowl, place in 2 tbsp water, 1 tbsp fish sauce, 1 tbsp rice vinegar, 1 tsp lime juice, 1 tsp sugar, 1 tsp chopped garlic and 1 finely chopped chilli.
Stir gently and serve.
VideoRecipe Notes
Wandercook’s Tips
For the best flavour, serve immediately and at room temperature. You can also add more of any ingredient to suit your flavour preferences.
You can use hot water to help dissolve the sugar faster. Then allow to cool before serving.
Finely chop the chilli and garlic, so you don’t end up crunching on a large chunk!
FAQs
How long does Vietnamese dipping sauce last? It should last up to around for a week when stored in the fridge.
How should you store it? To keep it fresher for longer, always store nuoc mam cham in the fridge in an airtight container or bottle.
Is nuoc mam cham gluten free? Yes, this dipping sauce is completely gluten free.
Variations & Substitutes
We love using the fiery small Thai red chillies in this recipe, but any hot chillies you have on hand will work perfectly. Just make sure to adjust the amount until you have the perfect spicy heat to suit your tastebuds.
For a vegan version, swap the fish sauce for soy sauce. (Optionally, make sure the soy sauce has no gluten to keep this recipe gluten free.)
You can use lemon instead of lime juice, this will only slightly change the flavour while still giving the sauce its classic sour flavour. You can also use bottle lime or lemon juice if that’s easier to source than the fresh fruit, although the flavour won’t be quite as zingy.
Some versions of this recipe are made with soda like lemonade or 7Up instead of still water.
Hey hey – Did you make this recipe?
We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Vietnamese Dipping Fish Sauce (Nuoc Mam Cham)
Like an heirloom, every Vietnamese household has their own version of dipping fish sauce (or nuoc mam cham). The fish sauce you find at the grocery store is raw, strong in taste and smell. Add sourness, sweetness, spiciness and you get something that can enhance any meal.
When I first got married, I have no clue how to make the perfect blended fish sauce. I always asked my sister in law (Thao) to make me a batch of dipping fish sauce every time we have people over for vermicelli or for spring rolls. And she is well known for making the best dipping sauce in the family. As I followed my sis in law and mother in law around the kitchen, I’ve learned some tips and tricks in making the best fish sauce. I’m sharing my own version of fish sauce. The perfect fish sauce is always a work in progress, so get started now!
Rule of thumb: Use the 1:1:2
My sis in law (Thao) – her rule of thumb is the 1:1:2 ratio, meaning 1 part fish sauce, 1 part sugar or lime juice (more on that later) and 2 part water (more on that later).
Every single time I asked Thao for a recipe for dipping fish sauce, she always matter-of-factly replied, “You don’t have to be exact, but follow the ratio and adjust to your preference.”
We use 1 part of fish sauce, 1 part of white sugar and 2 part of water.
The 2 part water is a combination of water, lime juice, (or vinegar) and coconut water (or coconut soda).
Regular water verses boiling water
While Thao uses regular water or sometimes bottle water for her fish sauce, my mother in law uses hot water. She stated that hot water (or even boiling water) will “cook” the fish sauce and brings out more flavors. Both work well and for my own version I used hot water.
Vinegar verses lime juice
While vinegar has a better fridge life than lime juice, in our household we only use lime juice for a better and fresher flavor.
This sweet, sour, salty fish sauce is perfect for vermicelli, rice dishes, or spring rolls, etc.
Nuoc mam cham plays an essential part in many Vietnamese dishes. I hope you’ll give it a try.
Definition Of Nuoc Mam By Merriam
Recent Examples on the Web
Sure enough, the banh ram ít were even more extreme in their crisp-soft contrasts and lifted off in flavor with a generous hit of nuoc mam cham.
—
Bill Addison, Los Angeles Times, 26 Mar. 2023
Many Vietnamese recipes call for fish sauce, also called nuoc mam.
—
Linda Gassenheimer, Twin Cities, 5 Aug. 2023
The other half is a plate fanned with luscious sliced duck meat, ready to warm in the broth or dip in nuoc mam gung — a cousin of the usual seasoned fish sauce that packs a delirious knockout punch of sweet ginger flavor.
—
Dominic Armato, azcentral, 10 July 2023
Phú Quô´c is renowned for its seafood, intensely flavored peppercorns, and the world’s finest nuoc mam (fish sauce), a cornerstone of Vietnamese cooking.
—
Peter Jon Lindberg, Condé Nast Traveler, 20 Nov. 2023
Crispy fried whole sea bass (MP $19.95) is also terrific, the skin crunchy outside, soft inside, and scented with nuoc mam (in the broader sense).
—
Spencer Caldwell, chúng tôi 6 Mar. 2023
These example sentences are selected automatically from various online news sources to reflect current usage of the word ‘nuoc mam.’ Views expressed in the examples do not represent the opinion of Merriam-Webster or its editors. Send us feedback.
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