Nuoc cham (Vietnamese dipping sauce)
The sharp, salty, sweet Vietnamese dipping sauce with lime, garlic and chilli, for spring rolls, noodles and grilled meat.
Make this once, then cook it into 25 different dishes.
- Time10 mins
- LevelEasy
- Costabout £0.12 a head
- Makesabout 280 ml, enough for 2 to 3 bowls or platters
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Stir the sugar into the warm water until completely dissolved.
- 2
Add the fish sauce and lime juice and stir well.
- 3
Taste it. It should taste strongly sweet, salty and sour. Add more sugar, lime or fish sauce to balance.
- 4
Stir in the garlic and chilli. Leave for 15 minutes so the flavours blend.
15 min - 5
Pour into a clean jar. You should have about 280 ml. Keep in the fridge.
About nuoc cham (vietnamese dipping sauce)
Nuoc cham is a Vietnamese dipping sauce and dressing made from fish sauce, lime juice, sugar, water, garlic and fresh chilli. The name means "dipping sauce" and it is on the table at almost every Vietnamese meal, for spring rolls, vermicelli bowls (bun), grilled pork and rice dishes.
It tastes salty, sour, sweet and spicy all at once, with a clean, fresh finish. The balance matters. Sugar rounds the fish sauce, and lime adds brightness, and the water dilutes it so it can be poured or dipped without being too salty.
The sauce is dairy free, egg free and nut free, and gluten free if your fish sauce is. It is not vegetarian or vegan unless you swap the fish sauce. Use about 100 ml for 4 people.
Tips
- Dissolve the sugar in warm water first. Cold water leaves it grainy.
- Use a good fish sauce. Cheaper brands can taste harsh and overly salty.
- Use freshly squeezed lime juice. Bottled lime juice tastes flat.
- Add the garlic and chilli at the end so they stay sharp and fresh.
- Taste and adjust. It should be about equal parts salty, sweet and sour.
Storing and freezing
Keep in a clean jar in the fridge for up to 1 week, as the fresh garlic and lime lose punch after that. Freeze in ice cube trays for up to 1 month. Stir before using.
Dishes you can make with nuoc cham (vietnamese dipping sauce)
Thai Red Curry Chicken Wings with Lime Dipping Sauce
GFDFEFGreen Curry Prawn Skewers with Nuoc Cham
GFDFEFThai Green Curry Chicken Burgers with Cucumber Slaw
GFDFEFSticky Massaman Chicken Wings with Lime Dipping Sauce
GFDFEFPad Thai Pork Lettuce Cups
GFDFEFCold Pad Thai Noodle Salad with Chilli Prawns
GFDFEFVietnamese Tofu Summer Rolls with Satay Dipping Sauce
DFEFNem Nuong Cuon (Grilled Pork Rice Paper Rolls)
NFCanh Ga Chien Nuoc Mam (Sticky Fish Sauce Chicken Wings)
GFDFEFCa Hap Gung Hanh (Vietnamese Steamed Sea Bass with Ginger)
GFDFEFBo Tai Chanh (Vietnamese Lime-Cured Beef Salad)
GFDFEFTom Nuong Xa (Lemongrass Grilled Prawns)
GFDFEFQuestions
Is nuoc cham gluten free?
Yes, if your fish sauce is. Most are just fish, salt and water, but some brands contain wheat, so read the label.
How do I make nuoc cham vegan?
Swap the fish sauce for gluten free tamari or a vegan fish sauce, and add a little extra lime. It will not taste quite the same but works well.
How spicy is it?
You decide. Use 1 bird's eye chilli for a mild kick or 3 for proper heat. Remove the seeds for less heat.
What do I use nuoc cham for?
Use it as a dip for spring rolls, a dressing for vermicelli noodle bowls, and a sauce for grilled meat, rice and salads.
Can I make it ahead?
Yes. It tastes better after 30 minutes and keeps for a week in the fridge.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.