Nuoc Cham (Vietnamese Dipping Sauce) Recipe -
Nuoc Cham (Vietnamese Dipping Sauce) Recipe
  • READY IN 15 mins

Nuoc Cham (Vietnamese Dipping Sauce)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 1/3 cup Change Servings
  • PREP

    15 mins

    15 mins


  1. Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.
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Reviews More Reviews

Oct 01, 2011

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

May 16, 2012

This sauce is terrific! Great with spring rolls on a salad or over cold noodles!

Dec 26, 2012

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..

Jan 21, 2012

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.

Nov 06, 2014

Perfect dip to go with Vietnamese beef skewers! I used rice vinegar instead of the white vinegar, so it was a little less sour. Still, it was yummy!

Aug 31, 2014

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.

Feb 20, 2014

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.

Mar 04, 2013

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 :)


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  • Calories
  • 15 kcal
  • < 1%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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