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Nuoc Cham (Vietnamese Dipping Sauce)

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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15 m servings 15 cals
Original recipe yields 20 servings (1 1/3 cup)

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Nutrition Facts

Per Serving: 15 calories; 0 g fat; 3.7 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 220 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 11
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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!

Excellent!! Amazing with Panko crusted tofu.

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.

This is as good as it's going to get, I added soy sauce along with the fish sauce and lemon, added a little extra punch.

Could hardly improve on this one did add a little fresh ginger but otherwise ,great but do leave to meld the flavors!!!

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 ...