A mouth-watering savory fish sauce dressing laced with a kiss of sweetness, an explosion of umami, and a subtle kick of heat. This is extremely versatile and may be used as a dipping sauce or salad dressing.
What is Vietnamese Dipping Sauce?
This sauce is officially called nuoc cham in North Vietnam and nuoc mam in Southern Vietnam. It pairs well with any carb and protein but has no possibility of being overused. It makes rice disappear making it the ultimate rice thief.
Are there variations?
Although I’m providing specific measurements, the secret to making the perfect sauce is to adjust according to your taste buds. My Vietnamese grandma in law uses the Three Crabs Fish Sauce. The sugar can be replaced with palm, coconut, or agave. The recipe may also accommodate different variations with grated ginger, fresh lemongrass, julienned carrots, or fresh herbs like cilantro or mint.
Vietnamese Dipping Sauce
- 1.5 cups filtered water, hot
- 1/2 cup fish sauce
- 2 garlic cloves, trimmed, peeled, minced
- 2-4 red birds-eye chillies, trimmed, minced
- 1 1 fresh lime, trimmed at both ends, halved, squeezed
- Add hot water, fish sauce, sugar, minced garlic, minced chillies, and lime juice into a jar. Stir until homogenous. Refrigerate and serve cold.