Fish Sauce Dipping Sauce

Fish Sauce Dipping Sauce

A tangy, garlicky Vietnamese nuoc cham balancing salty, sour, sweet, and spicy in one bright sauce.

Total 15 min Makes 16 oz Calories 28/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

This nuoc cham-style dipping sauce combines fish sauce, lime juice, sugar, and chiles into a thin, intensely flavored condiment. It brightens spring rolls, grilled meats, rice noodle bowls, and vegetable dishes with a few spoonfuls. Mix it fresh and let the flavors meld briefly before serving.

Ingredients

  • 1/2 cup fish sauce
  • 1/2 cup warm water
  • 1/3 cup granulated sugar
  • 1/4 cup fresh lime juice
  • 3 cloves garlic, minced
  • 2 Thai chiles, thinly sliced
  • 1 tablespoon shredded carrot

Method

  1. In a medium bowl, whisk together the warm water and sugar until the sugar fully dissolves.

  2. Whisk in the fish sauce and lime juice until combined.

  3. Stir in the minced garlic, sliced Thai chiles, and shredded carrot.

  4. Let the sauce sit at room temperature for 10 minutes to allow the flavors to meld before serving.

  5. Taste and adjust with more lime juice for tartness, sugar for sweetness, or fish sauce for saltiness as desired.

  6. Serve in small individual bowls alongside spring rolls, grilled meats, or noodle dishes. Store leftovers covered in the refrigerator for up to 1 week.

Rate this recipe

★ 4.4 (1)

Fish Sauce Dipping Sauce

This nuoc cham-style dipping sauce combines fish sauce, lime juice, sugar, and chiles into a thin, intensely flavored condiment. It brightens spring rolls, grilled meats, rice noodle bowls, and vegetable dishes with a few spoonfuls. Mix it fresh and let the flavors meld briefly before serving.

15 min 16 oz 28 cal

Ingredients

  • 1/2 cup fish sauce
  • 1/2 cup warm water
  • 1/3 cup granulated sugar
  • 1/4 cup fresh lime juice
  • 3 cloves garlic, minced
  • 2 Thai chiles, thinly sliced
  • 1 tablespoon shredded carrot

Method

  1. 1

    In a medium bowl, whisk together the warm water and sugar until the sugar fully dissolves.

  2. 2

    Whisk in the fish sauce and lime juice until combined.

  3. 3

    Stir in the minced garlic, sliced Thai chiles, and shredded carrot.

  4. 4

    Let the sauce sit at room temperature for 10 minutes to allow the flavors to meld before serving.

  5. 5

    Taste and adjust with more lime juice for tartness, sugar for sweetness, or fish sauce for saltiness as desired.

  6. 6

    Serve in small individual bowls alongside spring rolls, grilled meats, or noodle dishes. Store leftovers covered in the refrigerator for up to 1 week.