Nuoc Cham (Vietnamese Dipping Sauce)

Nuoc Cham (Vietnamese Dipping Sauce)

6 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
Calamity in the kitchen
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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Ingredients

Adjust Servings

Original recipe yields 1 1/3 cup

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Directions

  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 (6)

Rate This Recipe
Lisa
4

Lisa

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

Janet Honda
2

Janet Honda

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

CarlFC
1

CarlFC

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.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 15 cal
  • < 1%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 3.7 g
  • 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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Dipping Sauce for Coconut Shrimp

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