Vietnamese dipping sauce

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Vietnamese dipping sauce

Ingredient Notes

Fish sauce:

Fish sauce is the backbone of nuoc cham. The recipe gives a range of 2 to 3 tablespoons because fish sauce varies a lot in saltiness and intensity between brands. Add it gradually, tasting as you go. Avoid very cheap brands as they can have a harsh, metallic edge.

Palm sugar:

Palm sugar gives the sauce a rounder, more caramel-like sweetness than white sugar. It’s sold in solid discs or blocks that you grate before use. Find it at Asian grocery stores and most supermarkets. Light brown sugar is a workable substitute if you can’t find palm sugar, though the flavour will be slightly different. Don’t use white sugar as it makes the sauce taste sharper and less rounded.

Rice vinegar:

The rice vinegar is added to taste at the end and serves a different purpose to the lime juice. Where lime adds a sharp, citrusy acidity, rice vinegar adds a softer, milder sourness that rounds the sauce out. Start with a small splash and add more if you feel the sauce needs more depth in the sour note without sharpening the lime flavour further.

Ingredients

½ cup water
2 tbsp palm sugar
2 tbsp lime juice
2-3 tbsp fish sauce
1 clove garlic, finely sliced
1-3 red birdseye chilli, finely chopped
splash rice vinegar, to taste

Equipment

Small saucepan
Whisk
Airtight jar or container

Directions

In a small saucepan, whisk together water and palm sugar over low heat until sugar dissolves. Remove from the heat.
Add in lime juice, then gradually add the fish sauce, tasting as you go until you get the right balance of sweet, salty, sour.
Stir in garlic and chilli, then some rice vinegar to taste.
Set aside to allow flavours to develop, then serve or store in an airtight container in the refrigerator.

Notes

Chef Tips

Add fish sauce gradually and taste as you go

Fish sauce brands vary considerably in salinity and intensity. Start with 2 tablespoons, taste, then add more in small increments. You’re looking for a sauce that is clearly salty but not overwhelming, with the sweet, sour and spicy notes all coming through alongside it. If you go too far with the fish sauce, a little extra lime juice and palm sugar can bring it back.

Make it ahead and let it sit

Nuoc cham tastes noticeably better after it’s had 15 to 30 minutes to sit. The garlic and chilli infuse into the liquid and the palm sugar fully dissolves and integrates. If you make it and serve it immediately it can taste slightly sharp. Make it while you’re prepping everything else and it’ll be ready by the time you sit down. It keeps getting better over the first day in the fridge.

Storage

Store in an airtight jar in the fridge for up to 2 weeks. The garlic will mellow over time and the flavours continue to develop. Stir before serving as the palm sugar can settle at the bottom. The sauce can also be frozen in small portions for up to 3 months. Thaw in the fridge overnight and stir well before using.

FAQs

What do I serve nuoc cham with?

It’s the classic dipping sauce for rice paper rolls and Vietnamese spring rolls, but I use it far more broadly than that. It works with grilled chicken, pork belly, cold noodle dishes, steamed dumplings and any Southeast Asian dish that wants a bright, sharp counterpoint. A bowl on the table alongside a spread of dishes rarely goes to waste.

Can I make it less spicy?

Yes. Reduce the chilli or leave it out entirely for a mild version. Alternatively, add the chilli whole rather than chopped so it infuses gently without releasing full heat. You can also serve the chilli on the side so everyone can adjust their own bowl. The sauce works well without any chilli at all if you need it heat-free.