Xu Hướng 3/2024 # Vietnamese Dressing And Dipping Sauce (Nuoc Mam Cham) # Top 5 Xem Nhiều

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Nuoc mam cham is a simple Vietnamese dipping sauce made with rice vinegar, fish sauce, and sweetened with sugar that does double duty as a tasty salad dressing.

This easy recipe for nuoc cham Vietnamese dressing and dipping sauce turns a bowl of rice noodles with raw veggies into a spectacularly slurpable flavor bomb and it’s the last touch of zest when Vietnamese spring rolls pass your lips.

It may take a minute to figure out nuoc cham’s pronunciation when ordering at a restaurant, but once you make it at home, you’ll see this sauce is easy to master.

Now, don’t get all freaked out about one of the main ingredient of nuoc cham … fish sauce.

First question: What is fish sauce? Fish sauce is simply fermented fish that has broken down to become a tangy, funky sauce. It’s flavor is salty, earthy, a little bit caramel-y sweet, and totally distinct. A good quality, fish sauce hardly tastes fishy at all, and adds the unique salty bite that can’t be imitated by substituted ingredients in Vietnamese and Thai cooking.

When choosing fish sauce, always choose a high quality fish sauce that hasn’t been left opened in your cupboard for too long (the fishy flavor will become more pronounced.) And know that smaller quantities of the sauce goes a long way.

This is my favorite brand of quality fish sauce. It can be found online or at many Asian grocery stores.

Also, beware of confusing rice vinegar with rice WINE vinegar. This is how they’re different, producing very different tastes.

You can also add grated carrot or onion to the sauce for presentation or a squeeze of lime for more acid.

Recipes to Make With Vietnamese Dressing and Dipping Sauce

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Nuoc Cham (Vietnamese Dipping Sauce/Dressing)

Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing. When you think of many Vietnamese dishes, it’s hard to imagine having them without it!

What is Nuoc Cham?

Nuoc cham is salty, sweet, and tangy sauce made from fish sauce, garlic, lime juice, sugar, chilies, and vinegar. It has a signature fish sauce funk/umami and a subtle heat. 

Unlike common American-style dipping sauces, it has an almost watery consistency. It is indeed thinned out with water to mellow and meld all the elements together, but don’t let that make you think it’s not flavorful!

An All Purpose Dipping Sauce, Dressing & Condiment

This nuoc cham can play many roles at the dinner table. 

It’s also delicious with any grilled meat in general. Dip your meat in it or pour the nuoc cham over a side of rice. Trust me, you’ll be reaching for it mid-meal. 

Whether you’re using nuoc cham as a dressing, dipping sauce or even a marinade for meats, it’s so versatile and tasty. 

Serving Suggestions!

Here are some dishes that would go great with some nuoc cham on the side!  

Or, if you want something even simpler, I really like to make an informal summer salad using one or more of the suggested of the items below:

Salad items:

Any green or red leaf lettuce

Shredded carrot 

Shredded daikon radish

Sliced cucumber

Shredded cabbage

Chopped or sliced tomatoes

Sweet green, yellow or red peppers

Additions to make it a meal:

Grilled meat like chicken, pork, or beef

Grilled or poached shrimp

Cold mung bean noodles

Cha gio (fried spring rolls), cut into bite sized pieces

Cold or pan-seared tofu

Aromatics and herbs:

Sliced red onion or shallots

Scallions

Cilantro

Thai basil (or regular basil in a pinch)

Mint

Add just about anything you like to make a tasty salad with this dressing! 

One Final Note

If you’d like to make a larger batch of nuoc cham, you can store it in a clean jar (just like regular salad dressing) to have it handy. You can keep it in the refrigerator for up to 2 weeks, but make sure you always use clean utensils when handling it. 

Our recipe makes a small portion, but it’s easy to multiply the quantities and make a larger batch. Since it’s so easy to make, though, I generally prefer to make it fresh or the night before. 

Nuoc Cham Recipe Instructions 

In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce…

And the rice vinegar.

When you are ready to serve the nuoc cham, add the freshly squeezed lime juice…

Minced garlic…

And chopped chilies. These items are best added fresh. 

If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!

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5

from

6

votes

Nuoc Cham

Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing that pairs with many classic Vietnamese dishes!

Prep:

5

minutes

Total:

5

minutes

Print

Ingredients

1 1/2

tablespoons

palm sugar

(or granulated sugar)

2

tablespoons

hot water

1

tablespoon

fish sauce

1

tablespoon

rice vinegar

1

tablespoon

lime juice

(freshly squeezed)

1

clove

garlic

(minced)

1

tablespoon

red holland chili pepper

(or Thai chili for more heat; sliced/chopped)

Instructions

In a small bowl, dissolve the sugar into the hot water. Once dissolved, stir in the fish sauce and rice vinegar.

When you are ready to serve the nuoc cham, add the freshly squeezed lime juice, minced garlic, and chopped chilies. These items are best added fresh.

If you like more heat, use fresh chopped Thai chili peppers instead of Holland chilies. They’ll give the sauce a spicier kick!

nutrition facts

Calories:

13

kcal

(1%)

Carbohydrates:

3

g

(1%)

Protein:

1

g

(2%)

Fat:

1

g

(2%)

Sodium:

242

mg

(10%)

Potassium:

9

mg

Sugar:

2

g

(2%)

Vitamin A:

12

IU

Vitamin C:

3

mg

(4%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)

Published: · Modified:

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.

SOAK THE GARLIC IN LIME JUICE TO REDUCE THE GARLICKY SPICY BITE

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.

DIFFERENT WAYS TO USE NUOC CHAM / NUOC MAM

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!

DID YOU MAKE THIS VIETNAMESE FISH SAUCE DIPPING SAUCE (NUOC CHAM / NUOC MAM)?

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!

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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.

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 Vinegar

Like 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 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.

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.

Video

Recipe 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

The Best Vietnamese Dipping Sauce (Nuoc Mam Cham)

Making Vietnamese Dipping Sauce (Nuoc Mam Cham)

Today, I will be showing you guys how my family makes this Vietnamese dipping sauce. If I had to describe our family’s recipe in comparison to others it would be a sweeter sauce with a bit of tang. This is because my parents come from the southern part of Vietnam, where they generally like increase the sugar and lime ratio. Hope you guys find this post interesting and helpful!

Any Brand of Fish Sauce Can Work!

Now I have seen crazy arguments online about which brand is best for cooking, dipping and everything else in between. My stance is that whatever brand you use, you can make it work!

Because lets be honest, people buy different brands of fish sauce for a variety of reasons. Most of the time it is the one that their parents used as they were growing up. Sometimes it’s the taste or the sale price. The one thing I am certain of is that it is definitely not worth arguing over.

In my experience, the more expensive bottles of fish sauce have a deeper and richer flavour with a longer length of taste. For these reasons I like to use them for recipes where the fish sauce is the star ingredient. This is because you will be able to taste the fish sauce in its entirety, getting the most value for your money.

When you start mixing a lot of stuff in, the delicate notes and flavours of the fish sauce become lost. This is why I generally use cheaper fish sauce for cooking.

So can you make a good Vietnamese dipping sauce from cheap fish sauce? YES! My mum used cheap fish all her life and I love her nuoc mam cham.

In my opinion, the secret to making a great tasting sauce comes down to being able to tinker it to your preferences. Because if it tastes good to you, what else matters?

The fish sauces I generally use if you are interested:

Squid ($3 – $5 AUD) – This cheap fish sauce is great for cooking and staying on a budget. My mum uses it for everything and I love MOST of her food!

3 Crabs and Megachef Gold ($6 – $10 AUD) – These mid range fish sauces are fantastic for cooking and dipping. Basically your all purpose fish sauce.

Red Boat ($15 + AUD) – This is easily the most expensive fish sauce I have ever used. The flavour is superior to any other brand when tasted on its own. Great for anything that requires fish sauce but may be a bit too expensive for everyday use.

Adjusting Your Vietnamese Dipping Sauce to Your Taste

I’m giving you my general recipe today, which is sometimes on the money and other times needs to be adjusted. This will always be the case because the strength and taste of each ingredient is always going to be slightly different, for example depending on freshness, ripeness and variety. So, while it’s helpful to have a good basic recipe, the more important thing is to learn how to adjust it to suit your preferences.

If your nuoc mam cham:

Is not salty enough, lacks body or it’s otherwise bland, then add more fish sauce.

Has too much of a strong fish sauce aftertaste, then add more sugar, lime and water to round it out.

Does not have enough tang, then add more lime juice.

Has too much tang then add more sugar.

Needs a little more sourness without using lime or lemon then add a little white vinegar.

Tastes too strong, then add a little water too dilute the flavours.

Tastes pretty close but not quite there, give the sauce time to develop. You will notice that once the garlic has been infused the flavour of your sauce will dramatically improve getting you over the last hurdle.

All these steps should be done in SMALL increments (usually 1/2 tsp) then taste tested straight after. Never do too much at one time.

What to Add to Your Vietnamese Dipping Sauce

Here are a few things I add to my sauce to elevate the flavour:

Whole flattened garlic – If you don’t like having raw pieces of garlic in your food then leave it whole. Simply flatten the clove of garlic with a knife and drop it in your sauce.

Finely chopped garlic – This is the most popular way of adding garlic to your sauce. It is also the fastest way for the garlic to infuse with the sauce.

Chopped chillies – For anyone who loves spice, adding chopped birds eye or Thai chillies is a must.

Lime pulp – This will add pops of sourness which will make your sauce much more interesting. To effectively get lime pulp use a juicer like the one below.

Pickled carrots – You will see this done at restaurants to add texture to the sauce and make it look better. I don’t bother because I am lazy.

Using Soft Drink (Soda)

There are people out there who swear by using soft drinks (soda) as a substitute for the water and sugar in their nuoc mam cham. The ones I have seen are:

I’ve tried a few recipes online and have experimented with Sprite, 7Up, and lemonade. None of the recipes I tried turned out well, they all required a lot of tinkering. Coconut soda seemed to be the most popular substitute but I could not for the life of me find it in Canberra.

I’m not sold on soft drink being any better, especially when it’s replacing water and sugar which are usually more readily available. Potentially I’d change my mind if I tried coconut soda but for now I’m happy to stick with the more traditional method.

Give the Sauce Time to Develop

Most of the Vietnamese dipping sauce recipes you see online will tell you to serve it up straight away. Honestly, in my experience, the sauce begins to taste better the day after you make it. Why? Because you give the garlic time to infuse and for the flavours to develop. Of course you can always serve it up just after making it but you will notice the fish sauce will have a slightly sharp taste to it. Give it a day and the other ingredients will slowly round it out leaving you with a beautiful tasting Vietnamese dipping sauce.

What to Serve Nuoc Mam with?

If you guys do make this recipe, please tag us at #scruffandsteph on Instagram, Pinterest and Facebook. We would love to see your creations!

Thank you for visiting our blog!

Scruff and Steph

Scruff

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.

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