Nuoc mam gung, or Vietnamese ginger fish sauce, is made with ginger, fish sauce, lime juice, garlic, sugar, and chili. It is savory, tangy, aromatic, and delicious.
Made with only a handful of ingredients, this Vietnamese condiment comes together in less than 5 minutes. This Vietnamese ginger dipping sauce elevates the flavors of boiled chicken, duck, seafood, and other Vietnamese dishes.
Nuoc mam gung is a Vietnamese ginger fish sauce that is made with fish sauce, ginger, sugar, lime juice, garlic, and chili. It is a savory, sweet, tangy dipping sauce served alongside boiled chicken, duck, and snails.
You can find all the ingredients for this nuoc mam gung recipe at your local Vietnamese grocery market. Full measurements and links to everything I used are in the recipe card below.
Ginger: use freshly minced ginger for the best flavor
Garlic Cloves: add a rich, punchy aromatic flavor.
Lime Juice: brightens up the fish sauce and adds acidity. You can alternatively use lemon juice.
Water: dilutes the strong fish sauce and lime juice flavors.
Granulated Sugar: adds sweetness to balance the salty and acidic flavors.
Sambal Oelek: It adds a slight spicy, garlic-y kick to the sauce. You can either use store-bought sambal or use my sambal oelek recipe.
Thai Chili Peppers: for extra heat.
How to Make
Here are the step-by-step instructions for how to make this nuoc mam gung recipe.
Mince the ginger and garlic and squeeze the lime juice.
In a medium mixing bowl, combine dipping sauce ingredients until the sugar is dissolved. For added heat, add chopped Thai chilis.
Expert Tips
This is a small-batch recipe. You can easily double or triple the recipe for a larger batch for meal prepping or larger events and gatherings.
Use warm water. Using warm, not boiling, water helps dissolve the sugar quicker.
Taste and adjust. If you prefer a tarter fish sauce, add more lemon juice, 1 teaspoon at a time. If you want a less pungent fish sauce, add more water, 1 tablespoon at a time, to taste. For more sweetness, add more sugar.
Storage Instructions
You can store any leftover nuoc mam gung in an airtight container in the refrigerator for up to 1 week.
Pairing Suggestions
Serve nuoc mam gung with boiled chicken, duck, or seafood, or with the following pairing suggestions.
What kind of fish sauce do I use for this Vietnamese dipping sauce recipe?
I like to use Three Crabs Fish Sauce or Red Boat fish sauce if I am feeling fancy.
What do I use this Vietnamese ginger fish sauce with?
This is most commonly used to dip poached duck or chicken. It is also paired with noodle soups that have duck or chicken. It is also delicious for dipping grilled seafood.
Prepare the ingredients. Mince the ginger and garlic, and freshly squeeze the lime juice.
Mix. In a medium mixing bowl, combine the fish sauce, water, sugar, lime juice, ginger, garlic, and garlic chili paste, stirring until the sugar is dissolved. For added heat, add chopped Thai chilis.
Serve or store. Serve this sauce immediately or store it in an airtight container in the refrigerator for up to 1 week.
Rate & Review What did you think of this recipe?