100 Authentic Vietnamese Dipping Sauce Nuoc Cham Recipes

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VIETNAMESE DIPPING SAUCE (NUOC CHAM)

This sauce is delicious on just about anything including plain white rice. Wonderful on grilled shrimp. It is the sauce used for the Grilled Vietnamese Jumbo Shrimp on Sugarcane Sticks that I posted. Great recipe with many variations!

Provided by NcMysteryShopper

Categories     Sauces

Time 10m

Yield 1 Cup

Number Of Ingredients 9



Vietnamese Dipping Sauce (Nuoc Cham) image

Steps:

  • Peel carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips.
  • In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well.

Nutrition Facts : Calories 164.1, Fat 0.1, Sodium 5673.2, Carbohydrate 37.7, Fiber 1.2, Sugar 30, Protein 4.7

1/4 carrot (2-inch piece)
2 garlic cloves, minced
2 tablespoons sugar
1/2 cup warm water
1/4 cup asian fish sauce
1/4 cup fresh lime juice
2 tablespoons white vinegar
1 red Thai chile, thinly sliced (2-3 more if you like it hot)
1 green onion, chopped

NUOC CHAM (VIETNAMESE DIPPING SAUCE)

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!

Provided by Calamity in the kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 20

Number Of Ingredients 8



Nuoc Cham (Vietnamese Dipping Sauce) image

Steps:

  • 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.

Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.7 g, Fiber 0.3 g, Protein 0.4 g, Sodium 219.8 mg, Sugar 3 g

¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½ lemon, juiced
3 cloves garlic, minced
3 Thai chile peppers, chopped
1 green onion, thinly sliced

NUOC CHAM (VIETNAMESE SPICY DIPPING SAUCE)

This sauce can be used for dipping veggies, meats, or egg rolls. It's also great spooned over a bowl of steaming hot pho or other rice noodle soup. For me this sauce IS the flavor of Vietnamese cooking. Enjoy! This can be stored in the fridge for up to two weeks.

Provided by CJ

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 10

Number Of Ingredients 7



Nuoc Cham (Vietnamese Spicy Dipping Sauce) image

Steps:

  • Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
  • Stir lemon juice into the cooled liquid.

Nutrition Facts : Calories 36.3 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 440.8 mg, Sugar 6.8 g

3 ½ fluid ounces water
6 spicy red chile peppers, seeded and minced
6 cloves garlic, minced
¼ cup fish sauce
¼ cup rice vinegar
¼ cup white sugar
¼ cup lemon juice

NUOC CHAM

A classic Vietnamese condiment with a base of fish sauce, nuoc cham brings a bouquet of garlic and chile notes to everything that absorbs it. Extremely versatile, it's served alongside a wide range of dishes, adding heat, sweetness and savor to rice, grilled meat and fish.

Provided by Yewande Komolafe

Categories     sauces and gravies

Time 5m

Yield About 3/4 cup

Number Of Ingredients 5



Nuoc Cham image

Steps:

  • In a small bowl, whisk the sugar into 1/4 cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine.
  • Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.

2 tablespoons granulated sugar
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 garlic clove, minced
1 to 2 bird's-eye chiles, minced with seeds

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