The only Vietnamese fish sauce recipe you'll ever need for all your Vietnamese dishes! In my experience, a good nuoc mam recipe has a 2:2:1:1 ratio. That's 2 parts water, 2 parts sugar, 1 part fish sauce, and 1 part rice vinegar or lime juice. Make it a little healthier by reducing the sugar, but if you don't mind the extra sweetness, that classic ratio is a great rule of thumb to follow. For my sugar-free eaters, feel free to swap out the sugar with Monkfruit sweetener.
What is Nuoc Cham (Vietnamese dipping sauce) ?
Vietnamese fish sauce, also known to most people as nuoc cham, is a flavorful and balanced blend of sweet, salty, sour, and umami flavors. Authentic nuoc cham is usually made with lime juice, but this recipe uses rice vinegar for longer fridge life. At home, we actually refer to this sauce as nuoc mam (which literally translates to "fish sauce"), but most people know it by its more common name, nuoc cham, meaning "dipping sauce." Whatever you call it, this sauce is the heart of Vietnamese cuisine and will literally make you want to drown all your food in it. Vietnamese fish sauce ties in all the flavors of a Vietnamese dish, like my air fryer lemongrass chicken and lemongrass beef bowl !
Why you'll love this Vietnamese Fish Sauce Recipe
- Quick and easy to make - This homemade Vietnamese dipping sauce comes together in 5 minutes! Stir everything together and enjoy!
- Long lasting - Make a batch with rice vinegar and it can last all month! Often times, even longer!
- Customizable - Make it as spicy or garlicky as you want! Alternatively, make it not spicy at all if you're not a huge fan of spice.
- Perfect for meal prepping - One batch can be used for so many different meals. Dress it on various dishes throughout the week!
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Ingredients
- Fish Sauce: I like using Red Boat Fish Sauce! It has 0 sugar which allows me to control the amount of sugar added. Squid Brand and Three Crabs Brand work too!
- Rice Vinegar: The acidity needed to make this long lasting in the fridge!
- Sugar: Use white granulated sugar or Monkfruit sweetener as a substitute.
- Water: To balance out all the salty, sweet and acidic flavors.
- Thai chili: As many or as little as you like!
- Garlic: The more the merrier, I always say.
See recipe card for quantities.
Instructions
- In a large bowl or mason jar, mix together the fish sauce, rice vinegar, water, Thai chili, garlic and sugar. Stir until the sugar completely dissolves.
- Let the sauce sit for at least 10 minutes to allow all the flavors to meld together. The longer it sits, the better it gets! Store in the refrigerator and enjoy for up to 1 month.
Substitutions and Variations
- Vegan - Use vegan fish sauce for a vegan nuoc cham!
- Lime Juice - Substitute rice vinegar for lime juice for a zestier and brighter flavor!
- Sugar - Swap out granulated sugar for a sugar-free alternative for lower calories!
- Thai chili - Not a fan of heat? Remove the seeds.
Storage
Store the Vietnamese dipping sauce in an airtight container or mason jar in the refrigerator for up to 1 month when made with rice vinegar, or up to 1 week if you substitute lime juice.
While many recipes call for lime juice (and it's absolutely delicious for immediate use), I prefer rice vinegar for this recipe because it keeps the sauce fresh for much longer. If you want to use lime juice instead, just substitute it for the rice vinegar, but note that it will only last about 1 week in the fridge.
Top tip
Use a clean spoon every time - This is crucial for keeping your sauce fresh and contamination-free. Let the flavors develop - The sauce gets better after a day or two in the fridge. Adjust the heat - Start with 1 chili and add more if you want extra spice. Stir well before using - The ingredients separate naturally, so always give it a good stir.
FAQ
Nuoc mam literally translates to "fish sauce" in Vietnamese, but in many households (like mine), it's also used to refer to this dipping sauce. Nuoc cham specifically means "dipping sauce." They're often used interchangeably.
Yes! This Vietnamese dipping sauce actually gets better after sitting for a few hours.
This nuoc cham shouldn't be confused for Thai sweet chili sauce, which is cooked and thickened with a starch. Those are much sweeter and thicker, while this nuoc cham recipe is more water based and meant to be watery.
This sauce is incredible with spring rolls, grilled meats, rice bowls, vermicelli bowls, lettuce wraps, bánh xèo (Vietnamese crepes), and honestly, just about anything.
Lime juice gives a brighter, more traditional flavor that's ideal for immediate use. Just substitute the same amount of fresh lime juice for the rice vinegar. Keep in mind that lime juice versions will only last about 1 week in the fridge compared to 1 month with rice vinegar.
What to Use It With
This Vietnamese dipping sauce is great for everyday use! It doesn't always have to be used in Vietnamese dishes. Here are some of my favorite ways to use it:
- Eggs and rice - One of my absolute favorites! Pour this over eggs and rice or use it as a dipping sauce for scrambled eggs.
- Fresh spring rolls - The classic pairing that never gets old!
- Grilled meats - Chicken, pork, beef, or seafood all taste amazing with this sauce.
- Vermicelli bowls - Use it as a dressing for bun bowls.
- Fried spring rolls - Perfect for dipping crispy egg rolls.
- Salads - Works as a tangy vinaigrette for Asian-inspired salads, specifically Vietnamese chicken salad.
- Bánh xèo - The essential sauce for Vietnamese crepes.
- Grilled tofu - Great for vegetarians who want that umami kick!
Other recipes to try
Vietnamese Fish Sauce (Nuoc Cham)
Ingredients
- 2 cups hot water
- 1.5 cups sugar
- 1 cup fish sauce
- 1 cup rice vinegar
- 8 garlic cloves minced
- 1-2 Thai chilies minced
Instructions
- In a large bowl or mason jar, mix together the fish sauce, rice vinegar, water, Thai chili, garlic and sugar. Stir until the sugar completely dissolves.
- Let the sauce sit for at least 10 minutes to allow all the flavors to meld together. The longer it sits, the better it gets! Store in the refrigerator and enjoy for up to 1 month.
Notes
- Use a clean spoon every time.
- Let the flavors develop.
- Stir well before using.
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