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Nutrition Facts
Serving Size 1 (243g) Recipe makes 10 servings The following items or measurements are not included below: chili-garlic sauce
Calories 235
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2636mg		109%
Potassium 195mg		5%
Total Carbohydrate 57.4g		19%
	Dietary Fiber 0.3g	1%
	Sugars 51.8g
Protein 2.6g		5%
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100% Authentic Vietnamese Dipping Sauce (Nuoc Cham)

Recipe #289509 | 15 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: MissMay
Mar 1, 2008

I got this recipe from my mom (born and raised in Vietnam), who was passed this recipe from my grandmother. There are many different ways to make this dipping sauce (Nuoc Cham), and most recipes differ from family to family. I have yet to find one as good as my own family's. It has the sweet, the sour and the spicy. Please note that this recipe makes quite a lot, but it keeps very well in the fridge (a few months at least). My mother stores it in a clean 2 Liter pop bottle, but I usually use a large mason jar. This recipe is typically used to dip either spring rolls, or fresh salad rolls in Vietnam. It can also be used as a great salad dressing for rice noodle salads.

SERVES 10 (change servings and units)

Ingredients

2 heads garlic, minced
6 limes, juice of
1 1/4 cups white vinegar
1 1/2 cups fish sauce
2 1/2 cups white sugar
1 tablespoon chili-garlic sauce
4 cups cold water

Directions

1
In a large bowl, combine lime juice, garlic and white vinegar. Allow the 3 ingredients to sit and marry for at least 10 minutes.
2
Add in water, fish sauce, sugar and chili sauce.
3
Mix well, adding either more sugar or water to adjust the taste.
4
This can be used immediately, but is definitely more flavorful when refrigerated overnight, and much much tastier once it's been in the fridge for a week.

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Featured Reviews for This Recipe

From: DanielaV

On Apr 18, 2009

Excellent Sauce. My guests had a fun time assembling the fresh spring rolls and this one was everybodys favorite sauce!

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From: kar3n109

On Apr 15, 2009

I just made this today. It was great. The onLy adjustments I made were 3 cups of water (I tried it after 3 cups because my bowL was getting fuLL and it was fine to me) and instead of 6 Limes, I used 3 Lemons because that's aLL I had. UsuaLLy when I make this sauce it takes me 20 mins because I have to try and adjust it at Least 30 times. Now I can make it within minutes. Thanks for sharing!

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From: Chef #723491

On Mar 6, 2009

This sauce was awesome on my egg rolls and everyone raved about how good it was! I loved the blend of flavors and will use this often, as I love Asian foods and make them often!

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From: getoutofmygalley

On Sep 22, 2008

Fabulous Nuoc Cham! I do alot of vietnamese cooking, and your version of the sauce is definitely the best so far. I'm keeping a jar of it in the fridge. Thanks again!

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