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.
- Peel the garlic and finely chop it. Add it to a bowl (or jar if you are making a bigger batch)
- Cut the lime in half and squeeze all the lime juice into the bowl (or jar) with the garlic and let it sit for about 10-15 minutes. The acid from the lime juice will cut the sharp garlic spicy bite.
- Once 10-15 minutes is up, add the sugar into the garlic/lime juice mix and pour in the hot water. Stir everything together until the sugar dissolves completely.
- Once the sugar has dissolved, add in the fish sauce and mix.
- Voila! Nuoc cham is done! It can be stored in the fridge or used right away! 🙂
- I like my nuoc cham a bit on the sweeter side so that it has a sweet and sour flavor. If you prefer the sauce more sour/tangy, reduce the sugar by 1/2 tablespoon
- Most restaurants use vinegar instead of fresh lime juice. To get a nuoc mam closer to the restaurant style ones, use vinegar instead of fresh lime juice. Keep in mind that fresh lime juice is slightly more tangy than vinegar and has a bit more flavor though.
- To reduce the raw bite from fresh garlic, soak the garlic in the lime juice for 10-15 minutes. The acid mellows out the garlic slightly so it has less of a spicy bite.
- This recipe can be doubled, tripled or quadrupled with no issues
- Serving Size: 1/4 cup
- Calories: 25 cal
- Sugar: 3g
- Sodium: 718mg
- Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: nuoc cham, nuoc mam, nuoc mam cham, Vietnamese fish sauce dipping sauce