This classic Vietnamese dipping sauce, nuoc mam cham (or sometimes just called nuoc cham), is a balance of salty (from fish sauce), chilli and sweet. Serve it with fried street snacks, fresh rice paper rolls or use as a dressing over salads.

Makes

Preparation

15min

Cooking

5min

Skill level

Easy
By
Average: 3.2 (938 votes)

Ingredients

  • 60 ml (¼ cup) fish sauce 
  • 60 ml (¼ cup) rice vinegar 
  • 2 tbsp white sugar
  • 125 ml (½ cup) water
  • 2 garlic cloves, finely chopped 
  • 1 red birdseye chilli, finely chopped 
  • 2 tbsp lime juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes 1 cup

To make the dressing, place fish sauce, vinegar, sugar and water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, then set aside to cool. Add garlic, chilli and lime juice, and stir to combine.

 

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