The ultimate Vietnamese dipping sauce: Nuoc Cham! Sweet, salty, tangy, and spicy, it’s easy to make and ultra versatile – perfect for a variety of dishes.

One of my favourite sauces ever is Nuoc Cham (nước chấm). If you’ve ever dined at any Vietnamese establishment, there would always be a small jar of this tantalising sauce it your table. Otherwise it’s always served to your table. This versatile, tangy, and slightly sweet sauce is a cornerstone of Vietnamese cuisine!

Quick Linguistic Lesson:

In Vietnamese, “Nuoc Cham” is written as “Nước Chấm.”

Nước means “water” or “sauce.”
Chấm means “dipping.”

Together, Nước Chấm refers to a “dipping sauce.”

What is Nuoc Cham?

It is a traditional Vietnamese dipping sauce combining fish, lime juice, sugar, garlic, chili, and water. It’s known for its perfect balance of sweet, salty, sour, and spicy flavours, making it a go-to condiment for many Vietnamese dishes. From fresh spring rolls to grilled meats, this sauce is incredibly versatile and adds a burst of umami to any meal.

There is also a very similar Thai version, “Nam Pla Prik” (น้ำปลาพริก) usually simply referred to as ‘nam pla’. It uses the exact same ingredients as nuoc cham, and the difference is miniscule.

Nuoc Cham is typically diluted with water and is more versatile in its use: as a dip, drizzle over dishes and marination. Nam Pla Prik is typically not diluted with water, and usually cilantro is thrown in for a fresh, herby finish. It is mainly used as a condiment… but if you so wish, can be used the same exact way you would Nuoc Cham. Some Thai restaurants would also dilute nam pla with water to make it less intense for diners.

While this recipe specifically states Nuoc Cham, I use this as nam pla to complement my Thai dishes too.

Why You’ll Love This Recipe

Versatile: Perfect for dipping, drizzling, or marinating.
Easy to Make: Requires only a few simple ingredients.
Flavorful: A balanced blend of sweet, salty, sour, and spicy.
Authentic: Brings the traditional taste of Vietnam to your kitchen.
Healthy: Light and fresh, with no artificial additives.

Key Ingredients for Nuoc Cham

Fish Sauce: The umami-rich base of Nuoc Cham, providing depth and saltiness.
Lime Juice: Adds a bright, tangy flavour that balances the saltiness.
Vinegar: Much like lime juice, I like to add equal parts vinegar which is a sharper and more reliable tang to lime juice.
Sugar: Introduces sweetness to balance the acidity and saltiness.
Garlic: Adds a pungent, savoury note.
Bird’s Eye Chillies: I think you HAVE to use bird’s eye chillies for that intense sharp heat it brings! Adjust to taste. If need be, you can replace this with milder red chillies. Red capsicums can work as well, if you’re feeding kids and want to keep this heat-free.
Water: Dilute the sauce to the perfect consistency.

Key Steps to Making Nuoc Cham

1. Prepare the Ingredient

Mince the garlic cloves finely.
Chop the bird’s eye chilies into small pieces. Be cautious and use gloves if necessary, as these chilies are very spicy.
Juice the limes to get fresh lime juice.

2. Combine the Liquids and Dissolve the Sugar

In a medium bowl, mix the fish sauce, vinegar, lime juice, and water.
Add the sugar to the bowl and stir until it is completely dissolved.

TIP! Use warm water so that the sugar dissolves completely.

3. Incorporate the Aromatics

Add the minced garlic and chopped bird’s eye chilies to the mixture.
Stir well to ensure all the ingredients are evenly distributed.

4. Adjust Nuoc Cham to Taste

Taste the Nuoc Cham and adjust the balance of flavours, if necessary. This is SO IMPORTANT!
You can add more lime juice for extra tanginess, more sugar for sweetness, or more fish sauce for saltiness.

5. Serve!

Transfer the Nuoc Cham to a serving bowl or glass jar. Option to add thinly sliced carrots on top.
Use immediately or let it ‘marinate’ in the refrigerator overnight to fully develop the flavours! Enjoy!
Refrigerate for up to a week. Make sure to stir well before each use.

How to Serve Nuoc Cham

Nuoc Cham is a staple in my pantry, and can be served in countless ways!

As a Dipping Sauce: Perfect for fresh spring rolls, fried spring rolls, and grilled meats.
As a Dressing: Drizzle over salads or noodle dishes for a burst of flavor.
As a Marinade: Use it to marinate meats or seafood before grilling.
As a Condiment: Serve alongside rice dishes to enhance their flavor.

Need more inspiration? These are some recipes on the blog that incorporates use of Nuoc Cham:

How to Store Nuoc Cham

Storing Nuoc Cham properly ensures that you can enjoy its vibrant flavors over time! Here are some tips on how to store it:

Refrigeration

Pour into a clean, airtight container or jar. I always recommend using a glass jar, especially since the sauce is acidic.
Store in the refrigerator for up to one week.
Always check the sauce for any off smells or changes in appearance before use. Since water and fresh ingredients are added to the sauce, by nature nuoc cham will not be able to last as long as other condiments.

Stir Before Use

Before using, give the sauce a good stir. The ingredients might separate over time, so mixing them ensures a consistent flavour.

Labeling

For best practice, label the container with the date it was made. This helps you keep track of its freshness.

Not suitable for freezing

Freezing is not recommended as it can alter the texture and flavour of the sauce.

By following these storage tips, you can enjoy the delightful taste of your dishes for several days.

Tips and Tricks

Adjust the Heat: Control the spiciness by varying the amount of chili used.
Balance the Flavors: Taste as you go and adjust the lime juice, sugar, and fish sauce to find your preferred balance.
Fresh Ingredients: Use fresh lime juice and garlic for the best flavor.
Make Ahead: The sauce can be made in advance and stored in the refrigerator for up to a week.
Let the Flavours Develop: Nuoc Cham can be served immediately, but if you have the time, let it rest overnight for the flavours to fully develop.