Nuoc Cham (Vietnamese Dipping Sauce)

Nuoc Cham (Vietnamese Dipping Sauce)

8
Calamity in the kitchen 2

"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

15 m servings 15 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 15 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

8

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!

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....

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.

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!

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 ...

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 ...

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 onio...