Nước chấm or Vietnamese dipping sauce is a staple component to Vietnamese cuisine. This nuoc cham recipe is made with fish sauce, lime juice, sugar, garlic, and chili paste for a bright and umami flavor explosion that instantly elevates any meal.
Nước chấm or Vietnamese dipping sauce is a staple component to Vietnamese cuisine. This nuoc cham recipe is made with fish sauce, lime juice, sugar, garlic, and chili paste for a bright and umami flavor explosion that instantly elevates any meal.
If you had Vietnamese food, chances are you have come across nuoc cham aka this Vietnamese dipping sauce. It is the one Vietnamese dipping sauce that resonates with almost every Vietnamese child growing up. My mom would make this sauce by the gallon and store them in every type of container she could get her hands on (ie. pasta sauce jars, empty greek yogurt tubs, re-usable novelty boba glass bottles, etc). This nước chấm was basically a part of the family. It was present at almost every dinner, definitely at family gatherings, and was always available in the refrigerator.
This nuoc cham recipe is incredibly versatile and can be used on a number of Vietnamese dishes. You can use it as a dipping sauce, as a dressing for salads, or as a marinade for proteins. My family loved enjoying this nuoc cham recipe with bun thit nuong (grilled pork noodles), Vietnamese pork chops, and nem nuong spring rolls. I have also used it as a glaze for my Vietnamese chicken wings! Whatever you want to eat it with, this Vietnamese dipping sauce will instantly elevate your meal from 0-100 real quick.
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Nước Chấm is a Vietnamese staple dipping sauce. Nuoc Cham sauce is made with fish sauce, water, sugar, minced garlic, lime juice, and chili paste. It is basically a sweet, salty, fishy, umami flavor explosion with a kick. This Vietnamese dipping sauce is used in the majority of Vietnamese dishes.
Nuoc cham can be used as a dipping sauce, as a dressing for a salad or noodle bowl, or as a marinade for chicken wings! There are slight variations on nước chấm depending on the Vietnamese dish but this recipe will work best for most dishes.
I most commonly eat them with chả giò (egg rolls), spring rolls, bún thịt nướng (grilled pork with rice noodles), bánh xeo (Vietnamese savory crepes), bánh cuốn (thick rice noodles), bánh beo, fried fish and so much more.
There are only 5 ingredients for this nuoc cham sauce. All of which you can find at your local grocery store in the Asian aisle or Asian grocery store.
You can make this nuoc cham sauce in under five minutes by following these three simple steps.
You can store this nuoc cham sauce in an airtight container in the refrigerator for up to 2 weeks.
Vietnamese fish sauce is made from anchovies, sea salt, and water. The real flavor comes from the process of fermenting the anchovies for anywhere from a couple of months to a few years.
The anchovies are coated in salt and packaged in barrels to ferment. The natural bacterias break down the fish which produces a briny, savory liquid.
Yes! Every family has its own nuoc cham recipe and variation. This recipe is my mom’s version. Some nuoc cham recipes may include adding white vinegar instead of lime juice. Others may only use Thai chilis instead of garlic paste sauce. You can even opt-out of adding minced garlic as well.
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