Nuoc Cham (Vietnamese Fish Sauce)

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  • This post may contain affiliate links. Please read my disclosure.

    Studded with spicy Thai chilies and fresh garlic, this Vietnamese dipping sauce, or Nuoc Cham, is a staple of Vietnamese cooking – plus it’s ready in 5 minutes!

    Consisting of fish sauce, garlic, chilies, sugar and lime juice, this sauce is the epitome of Vietnamese flavors – it’s sweet, salty, sour and spicy.

    The result is an incredibly flavorful “umami” dipping sauce that is almost drinkable…seriously…it’s that good. Make it ahead and store it in the fridge (in a covered container) as it will last a long time.

    There are only a handful of ingredients used here – fish sauce, lime, coconut (or palm) sugar, garlic and chilies.

    You can use either coconut sugar or palm sugar for this recipe. I love the flavor of palm sugar personally, but coconut sugar works as well. Buy palm sugar HERE on Amazon ( affiliate link).

    Thai chilies can be left out, but I think they impart an incredible spicy flavor to the sauce love to include them. If you can’t find them, you can also thinly slice a serrano pepper and use that.

    Fresh lime juice is a MUST. Do not use bottled lime juice or the flavor will be all wrong. I actually almost never recommend using bottled lime juice as the flavor is so different than fresh.

    What is Fish Sauce?

    Fish sauce is a sauce made from anchovies fermented in salt. While the smell can sometimes be strong, the flavor is out of this world delicious. When added to marinades and sauces, it does not have a fishy flavor as you would expect. It just adds a wonderful savory flavor.

    My favorite fish sauce to use is Red Boat 40

    Check out these 20+ ways to use fish sauce!

    Step By Step Instructions

    They key to this sauce is getting the flavor balance correct. Whisk together the lime juice, water and sugar until the sugar has dissolved.

    **for a sweeter sauce like you find in many restaurant in America, reduce the amount of fish sauce to 5 tablespoons.

    Add the chilies and garlic and let it stand for 20 minutes at room temperature before serving. The amount of chilies can be adjusted based on spice pference.

    It’s also incredible served as a dipping sauce for these Vietnamese Egg Rolls or these Chicken Summer Rolls.

    And if you have simple grilled meat, pork, chicken or even seafood, you can just dip it in this sauce for a boost of flavor.

    1. Adjust the amount of chilies to your spice pference. Remember that Thai chilies can be extremely spicy.
    2. Use warm water to help the sugar dissolve.
    3. Add the fish sauce slowly, tasting along the way, until you get the perfect flavor. You may have to add more/less depending on your pference.
    4. For a sweeter nuoc cham, reduce the amount of fish sauce to 5 tablespoons.

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    A quick and easy recipe for Vietnamese Dipping Sauce (Nuoc Cham / Nuoc Mam) made with fish sauce with a balance of sweet, sour and salty flavors.

    For this Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam) recipe, you can find most of the ingredients at a local grocery store with the exception of fish sauce. If you can’t find fish sauce in the ‘International’ aisle of your grocery store, then you can find it at an Asian grocery store or online – but I highly recommend buying it locally, since fish sauce that has been leaked from a broken bottle during shipping is quite potent and smelly.

    Whenever I make Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam), I personally like to use fresh lime juice because of the additional flavor fresh limes give it. However, most Vietnamese dipping sauces made at restaurants usually use white vinegar or rice vinegar, mostly because it’s a lot cheaper to produce. There is absolutely nothing wrong with using vinegar! From time to time I will also use vinegar when I am out of limes at home as well.


    I learned this neat trick through Serious Eats – How to Tame Garlic’s Pungent Flavor. Ah, the beauty of food science! 🙂

    This is a completely optional step. If you don’t mind the spiciness and sharp bite from raw garlic then there’s no need to soak the garlic in the lime juice beforehand 🙂

    How long you can store this is highly dependent on whether you use vinegar in the sauce. If you are using only fresh lime juice, then I would not keep this for more than a week or two, but is best enjoyed fresh. If there is vinegar in it, you can keep it for about 2 months. Make sure you store it in an airtight jar in the fridge.


    I like to use this stuff a lot, especially in the summertime so I like to double or triple the batch when I make it. Here are a few things you can serve this with if you have any extra dipping sauce!


    If you made this, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

    Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

    All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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  • By Jill Selkowitz / Updated / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

    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 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.

    I always say to get the best ingredients your budget allows. My pference 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.

    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 ppare 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

    Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

    Here is your handy printable recipe:

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  • You’ve dined at Vietnamese restaurants many times and you’ve always noticed the small bowl of sauce that accompanied your fried spring rolls and noodle salad known as bún bò xào. You’ve been mystified by its complex flavors and you’ve wondered what’s in it that makes it so good. Wonder no more.

    Understanding Fish Sauce

    To really understand the sauce, it helps to learn a few terms. Nước mắm is a fermented fish sauce. The ubiquitous fish sauce is known by different names throughout Southeast Asia. It is called in Thailand, nam pa in Laos, ngan bya yay in Myanmar and patis in the Philippines. It is used to season food during cooking and it is also a condiment served as a dipping sauce to accompany cooked dishes.

    Just as the Italians grade olive oil in accordance with purity, so do the Vietnamese with their nước mắm.

    The Quality of Fish Sauce

    An article on a Vietnamese website describes the fermentation process in detail: As soon as fishing boats return with their catch, the fish are rinsed and drained, then mixed with sea salt-two to three parts fish to one part salt by weight. They are then pssed into large earthenware jars, lined on the bottom with a layer of salt, and topped with a layer of salt. A woven bamboo mat is placed over the fish and weighed down with heavy rocks to pvent the fish floating when the water inside them is extracted by the salt and fermentation process. The jars are covered and left in the sun for nine months to a year.

    The flavor takes time to develop, as the article goes on to explain: From time to time, they are uncovered to expose the mixture to direct, hot sunshine, which helps to ‘digest’ the fish and turn it into a fluid. Periodic ‘sunning’ produces a superior fragrant fish sauce with a clear, reddish-brown color. Eventually, the liquid is removed from the jars, pferably through a spigot on the bottom so that it passes through the layers of fish remains. Any sediment is removed and the filtered fish sauce is transferred to clean jars and allowed to air in the sun for a couple of weeks to dissipate the strong fishy odor. It is then ready for bottling. The finished product is 100 percent, top-grade, genuine fish sauce.

    The grading process depends greatly upon how the fish sauce was made: Second- and third-grade fish sauces are made by adding salt water to cover the fish remains, leaving them for 2 to 3 months each time, then filtering before bottling. Finally, the fish remains are boiled with saltwater, then strained out and discarded, to produce the lowest grade fish sauce; or they may be added to other fish remains from the first fermentation in the process of making a second-grade sauce. Because the flavor is substantially reduced with each fermentation, top-grade fish sauce is frequently added to the lower grades to improve their flavor. In practice, few manufacturers market top-grade fish sauce, mixing it with second and third-grade sauces instead in order to produce larger quantities that can still qualify as genuine fish sauce.

    It is interesting to note that it seems impossible to get access to pmium-grade nước mắm.

    If nước mắm is the bottled fish sauce, what is dipping sauce that goes with fried spring rolls? Nước chấm is a dipping sauce, in general. Nước mắm pha is a mixed fish sauce. At its most basic, nước mắm pha contains lime juice and/or vinegar, fish sauce, sugar, and water. Optional ingredients include bird’s eye chilies and garlic.

    How Fish Sauce Is Prepared

    Nước mắm pha is ppared differently throughout Vietnam. In the north, the basic mixture is diluted with broth. In the central region of the country, the sauce uses less water and is, therefore, bolder. In the south, coconut water is added to nước mắm pha. Some recipes recommend boiling the sugar in water to completely dissolve it; others instruct that all the ingredients be simply shaken in a jar.

    The color and flavor of nước mắm pha are affected by the color and the grade of the nước mắm. Nước mắm pha in southern Vietnam also tends to be darker because palm sugar is used.

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  • 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 pference.”

    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.

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  • I had to doctor up the soy concentrate to best utilize its umami-ness without letting its soy sauce flavor become too pronounced. Given that, I aimed for a fish sauce-less alternative to nuoc cham, the ubiquitous dipping sauce served with rice paper rolls (goi cuon), bun rice noodle bowls, etc.

    What I came up with looked like a dark version of the basic nuoc cham dipping sauce but wasn’t as punchy. That is just fine because Vietnamese vegetarian food has a light flavor profile. I’ve had similar dipping sauces that were much lighter in flavor and color.

    To test the vegetarian fish sauce dipping sauce out, I dipped a few raw herb leaves into it and tasted. It was quite serviceable. Then I tried out the sauce on my skeptical husband, Rory.

    We had an impromptu lunch of bun rice noodle bowls and I served the sauce. It worked well, Rory said, and then he shot some regular fish sauce into this noodle bowl. It didn’t quite taste right – mixing the nuoc mam with the soy sauce concentrate.

    The lesson there is that you’re better off adding more of the soy concentrate to the dipping sauce and creating something dark in color. I’m not about to turn into a vegetarian, but Elizabeth’s Japanese soy concentrate has certainly broadened my culinary vista. The recipe below is for you to experiment with.

    Vegetarian Fish Sauce Dipping Sauce

    Nuoc Cham Chay

    The reason why this recipe yields a small quantity is because if you make a smaller amount first, you can tinker with it easier. When you’re satisfied with your ‘formula,’ triple or quadruple the sauce to make enough for a meal.

    Makes 1/4 cup

    2 teaspoons fresh lime juice or unseasoned rice vinegar

    1 teaspoon sugar

    3 tablespoons water

    About 2 teaspoons Japanese vegan soy concentrate

    1/2 Thai chile, thinly sliced

    Try this recipe out and let me know your tweaks! Related posts and recipes:

    In a small bowl, stir together the lime juice, sugar, water, and soy concentrate. Taste and adjust the flavor for a balance of tart sweet and savory. Don’t expect huge flavors, but rather a pleasant finish.

    After you are satisfied, add the chile. Set the sauce aside for about 10 minutes to allow the chile to add its spice note. Then serve.

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  • From many , many international friends told me that they really love Vietnamese Dippding Fish Sauce (Nuoc Cham). They really want to learn how to make it. It seems a guared family secret because each Vietnamese family has a different way to create it. And this is how vital this golden elixir feigns in Vietnamese Food. Like how olive oil is to the Italians, Red wine is to the French, Ketchup is to French Fries and Fish sauce is to the Vietnamese.

    One of the very basic staples to make one of delicious and of fish sauce is the dipping fish sauce that can be used as a dip for spring rolls, as a dressing for noodles and rice or as a marinade for grilled meat. It is like magic when you take fish sauce, mix it with a little lime, garlic and chili. Fish sauce in it is pure form them becomes a little softer, subdued and more manageable on the palette. It then becomes the dip what Vietnamese call, Vietnamese Dipping Fish Sauce (Nuoc Cham).

    It is used to accompany various Vietnamese dishes. Often called Dipping sauce (Nuoc cham), Mixed fish sauce (Nuoc mam pha, Sweet and sour fish sauce (Nuoc mam chua ngot). There are many variations of Fish sauce, but it all starts off from the basic Fish Sauce.

    Now, I will show you how to make basic Vietnamese Dipping Fish Sauce (Nuoc Cham), one of popular and , to eat with Vietnamese Food. This secret is from recipe of my mother.


    – 1 bowl Water

    – 2/3 bowl Fish Sauce

    – 1/2 Sugar

    – 5 pieces Garlic, peeled

    – Red Chillis(Depend on you)


    1) Use knife to chop garlic and red chillis together. Do not use mortar because it can make the mixture muddies.

    2) Cook water and sugar to boil and after that pour fish sauce in the mixture and cook more 5 minutes. Taste it and adjust with your flavor

    3) Turn off the heat, waiting for the mixture less hot about 5 to 10 minutes.

    4) After that put chillis and garlin into the mixture and stir regularly.

    5) After the Vietnamese Dipping Fish Sauce is not hot anymore, put it into the bottle and store in fridge to use.

    Do not use Mortal to crush the garlic and Chillis.

    – Use different spoons between scooping and using one if you want to save the good quality for it.

    – If you want to eat with a little sour, after scoop this sauce to bowl, you can use lemon.

    Through this post, I hope I can help you get more experiences about Vietnamese cooking, especially Vietnamese Dipping Fish Sauce (Nuoc Cham). Moreover, it can bonus the sauce to your Vietnam Spring Rolls or any Vietnamese Food needs this sauce, one of delicious and . Good luck to you.

    From Team

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  • Every household has their own fish sauce recipe and that’s the way it should be – everyone’s nước chấm tastes slightly different. This particular recipe is based off of my mother-in-law’s fish sauce, which is the best in the world, hands down. Of course, way back in the day, when I asked her how to make it, it was the classic, “a little bit of this, a little bit of that” style teaching that everyone in that generation seems to do. But, she took the time to take me through it step-by-step and now I like to think that my nước chấm would be a very strong contender in a fish sauce throw down. But not a literal throw down because damn, you would not be able to get rid of the smell for days.

    Anyway, how you do it, according to my mẹ chồng (that’s mom-in-law in Vietnamese!) is this:

    Put a clove of garlic in a mortar and pestle. Pound it lightly and then add a chili and mash them together. Add a biggish handful of sugar and pound them together until the sugar turns pink and is super deliciously spicy and garlic-y smelling. Move the chili-garlic-sugar to a bowl and stir in some water then squeeze in half a lime. Pour in fish sauce until the color is a perfect light amber. Taste and adjust and you’re done!

    That’s essentially how I make fish sauce now, but I use the help of measurements so I get the same results every time. This recipe below will make a fish sauce that’s sweet and a little spicy with just the right amount of garlic and lime. Feel free to adjust and play around with the ratios though! Mike thinks my fish sauce is slightly on the sweeter side so when he makes it he dials down the sugar a bit and always adds in an extra chili or two. The most important part is crushing the garlic and chili into the sugar with a mortar and pestle so you get a nice fragrant spicy sugar before mixing in the water and lime. Oh, and you always mix in the fish sauce at the end.

    PS – In case you’re interested in, even though I refer to mixed fish sauce as nước chấm in this post, Mike’s family calls it nước mắm, which is what it really should be because nước chấm actually means dipping sauces and can include things like peanut sauce and the like. Nước mắm pha is literally mixed fish sauce and the most well known of the nước chấms. (Picture a blazing rainbow star…. The More You Know)

    Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Alternatively, you can stir minced garlic and sliced chilis into the sugar. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce. It’s best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using, but you can definitely use it right away if you need to.

    Notes: This sauce is on the sweet side, which is how I like it, but feel free to play around with and adjust the proportions as you see fit. I’d say start with 2-3 tablespoons of sugar and go from there.

    Also, sometimes we like to use more of a slightly thicker more viscous sauce – to do this, simply reduce down the amount of water you add.

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  • Calories In Nuoc Cham Sauce

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  • Nutrition Facts

    Servings Per Recipe: 1

    Serving Size: 1 serving

    Amount Per Serving

    Calories 67.4

    Total Fat 0.1 g

    Saturated Fat 0.0 g

    Polyunsaturated Fat 0.0 g

    Monounsaturated Fat 0.0 g

    Cholesterol 0.0 mg

    Sodium 2,435.8 mg

    Potassium 148.4 mg

    Total Carbohydrate 16.2 g

    Dietary Fiber 0.4 g

    Sugars 12.2 g

    Protein 1.7 g

    Vitamin A 18.9 %

    Vitamin B-12 2.3 %

    Vitamin B-6 7.7 %

    Vitamin C 17.2 %

    Vitamin D 0.0 %

    Vitamin E 0.3 %

    Calcium 2.3 %

    Copper 1.5 %

    Folate 4.8 %

    Iron 1.7 %

    Magnesium 13.6 %

    Manganese 5.4 %

    Niacin 3.9 %

    Pantothenic Acid 1.0 %

    Phosphorus 1.1 %

    Riboflavin 1.6 %

    Selenium 4.1 %

    Thiamin 1.3 %

    Zinc 0.8 %

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    Calories per Ingredient

    Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

    Calories per serving of Nuoc Cham Sauce

    24 calories of Granulated Sugar, (1.50 tsp)

    20 calories of Nakano Seasoned Rice Vinegar, (1 tbsp)

    10 calories of Fish Sauce, (1 fl oz)

    8 calories of Lime Juice, (1 fl oz)

    3 calories of Carrots, raw, (0.06 cup, chopped)

    2 calories of Garlic, (0.50 clove)

    0 calories of Water, bottled, (100 grams)

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  • Amount Per 1 Serving



    Kcal (95 kJ)

    Calories from fat

    0.09 Kcal

    % Daily Value*

    Total Fat









    Total Carbs






    Dietary Fiber






    Vitamin C









    Amount Per 100 g



    Kcal (153 kJ)

    Calories from fat

    0.14 Kcal

    % Daily Value*

    Total Fat









    Total Carbs






    Dietary Fiber






    Vitamin C









    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    Find out how many calories should you eat.

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