A Classic Vietnamese Dipping Sauce and Dressing
Nuoc Cham is the common name for a variety of Vietnamese dipping sauces that are regularly served alongside meat and seafood dishes. Recipes vary, but the basic flavour formula combines sweet (honey or sugar), sour (lime juice), salty (fish sauce), savoury (crushed garlic), and spicy (fresh red bird’s eye chilli), often with the addition of lemongrass. The result is a deeply flavourful and addictive sauce.
How to Use Nuoc Cham
Nuoc cham is incredibly versatile, so think of it as a bright, punchy finishing sauce that lifts almost anything it touches. Traditionally, it is served alongside dishes rather than being cooked into them.
As a Dipping Sauce
As a dipping sauce, this can be served in small bowls with grilled or fried foods like pork, chicken, prawns, or spring rolls – such as this recipe for Vietnamese Pork Skewers with Nuoc Cham.
With Noodles and Rice Dishes
Spoon it over noodles or drizzle over steamed rice with grilled meats. It acts as both seasoning and sauce, tying everything together.
As a Salad Dressing
Toss it with shredded vegetables, herbs and proteins for a fresh, vibrant salad. It pairs especially well with cabbage, carrot, cucumber and herbs such as mint and coriander.
Serving Suggestions on Flaevor for Nuoc Cham:
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Nuoc Cham
Ingredients
- 60 ml fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 1 red birdseye chilli, finely mined
- 1 small garlic clove, crushed
- 1 tbsp water
Instructions
- Combine all ingredients and stir until sugar dissolves.
