Nouc Mam Cham (Vietnamese Dipping Sauce)

"There are numerous Nouc Cham sauces on this site. This one is really good. A big difference is simmering the first set of ingredients. I went to a local Vietnamese restaurant and they confirmed how important the cooking is to the flavor development. I found this recipe on Youtube. If you want to watch 2 guys make it, go to I indicate my preference and added the shredded carrots for serving."
photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:
1 Batch


  • Simmered

  • 34 cup three crabs fish sauce (I got 5 Crabs Brand by mistake and it was good)
  • 3 tablespoons squid brand fish sauce (saltier)
  • 1 cup sugar
  • 23 cup white vinegar
  • Add after cooled in fridge 2-3 hours

  • sambal chili sauce (Thai Chilis, Jalapeno or Red pepper flakes could also be used) or chopped fresh serrano chili (Thai Chilis, Jalapeno or Red pepper flakes could also be used)
  • 1 lime juice (lemon too is great)
  • 3 -4 teaspoons garlic, chopped
  • Upon Serving

  • shredded carrot


  • Place the simmered ingredients in a pot and bring to a simmer. Do NOT out and out boil, just bring to a gently simmmer.
  • I prefer to use chilis that have seeds and stems removed. Finely slice or maybe chop them. I find it has a smoother, cleaner taste. Vary the amount based size of chili, heat and your preference. Think 1 average size jalapeno for this size batch.
  • After cooling, add the chilis, juice of 1 lime (adding a little lemon will make it even better) and the finely chopped garlic.
  • If it is too salty for you add a little water or lemon or lime juice to taste.
  • Serve in shallow bowls with some shredded carrots.
  • It is wonderful for spring rolls and great on Bun or wherever Nouc Cham is requested.
  • It will keep in the fridge for a fe months.

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As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
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