Nouc Mam Cham (Vietnamese Dipping Sauce)

READY IN: 10mins
YIELD: 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
  • 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.