Recipe by Calamity in the kitchen
"My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!"
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distilled white vinegar
Thai chile peppers, chopped
green onion, thinly sliced
I had a Tie girlfriend that used to make this and it was wonderful. I am looking forward to making this. It looks great! Thank you
This sauce is terrific! Great with spring rolls on a salad or over cold noodles!
This is a good, solid 4 star recipe as written but your intro elevates it to 5 stars. I may even take my own sauce to our local restaurants. Their Nuoc Cham hasn't been satisfying lately.
This is excellent! I had a whole bunch of cooked spaghetti squash and needed a bright dressing to make a salad. I followed the recipe faithfully except substituted 1/4 cup Splenda for the sugar (for a low carb option). I took a taste before refrigerating and already know its a winner.
Thank you so much for this great recipe. It is the perfect place to start for making great sauce to one's own taste. I like it with a bit less sugar, and no peppers. Then I add just a little soy sauce right before I eat, because my husband likes his without! Some of the other recipes on this site for Vietnamese Dipping Sauce just didn't work at all, but this one was great and easy to adjust to taste.
This is really good! My family prefers this sauce to be sweet and sour, rather than spicy, so I left out the chiles and green onion just cause we don't like green onion. But some minced red onion made for a nice floating "topping" on the sauce. It was yummy just hours after being made, but will let it sit and see how it mellows out :)
Made this the day before, for Christmas. My wife made Lumpia Rolls, a Filipino type egg roll, served on most special occasions. The only thing I did different was used a lime instead of lemon. Came out awesome, the whole family and a close Filipina friend of ours, couldn't get enough. We where dipping Lumpia rolls all day..hahahahha
Thanks for a great recipe and Merry Christmas and a Happy New Year..
* Percent Daily Values are based on a 2,000 calorie diet.
Nuoc Cham (Vietnamese Dipping Sauce)
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: < 1
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