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Nuoc cham sauce served
Classic golden Vietnamese dipping sauce with floating chilli and garlic

Vietnamese Nuoc Cham

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce is the soul of Vietnamese cuisine. It's on every table, a textbook example of perfect balance: simultaneously salty (fish sauce), sweet (sugar), sour (lime), and spicy (chilli). Though smell may be strong at first due to fish sauce, the taste is incredibly harmonious and refreshing.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 45 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Small bowl
  • Sharp knife for chopping

Allergen Information

⚠️ Fish

Instructions

1 ✓

Chop the garlic and chilli as finely as possible (almost to a paste).

Tip: Chopping releases aromas, and ensures garlic/chilli floats on top of the sauce rather than sinking.
2 ✓

Dissolve the sugar in warm water completely.

Tip: It is important sugar dissolves fully, otherwise the sauce remains grainy. It dissolves harder in cold fish sauce.
3 ✓

Add lime juice and fish sauce. Taste! The flavour should be intense, but neither should dominate excessively.

Tip: Balance is key: acidity and sweetness must hide the raw edge of fish sauce.
4 ✓

Stir in chopped garlic, chilli, and if using, finely grated carrot.

Tip: Let stand for 10 minutes before serving to let flavours meld (diffusion).

Recipe FAQ

What fish sauce should I buy?
Look for one with high protein content (Nam Ngu or Squid brand) and few ingredients (fish, salt).
It turned out too salty, what should I do?
Add a little more water and lime juice.

Ingredients

  • 50 ml fish sauce (good quality)
  • 50 ml warm water
  • 20 g granulated sugar
  • 30 ml fresh lime juice
  • 2 cloves garlic
  • 1 whole fresh chilli (Bird's eye or plain red chilli)
  • 20 g carrot (optional, for garnish)