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Vietnamese Dipping Sauce | Nuoc Cham

Course Appetizer, Side Dish


  • 2 tbsp Sugar (I prefer Palm Sugar)
  • 2 tbsp Lime Juice or White Vinegar
  • 2 tbsp Fish Sauce
  • 2-3 gloves Garlic
  • 2-3 Chili Peppers
  • 4 tbsp Water

Recipe Version 2 – for the folks that like is extra strong and tasty:

  • 1 tbsp Sugar In this video I am using palm sugar; palm sugar is usually not traditionally used for this recipe, but I absolutely love the taste of palm sugar; it is sweet but much milder and smoother than regular sugar.  Give it a try sometimes.  Otherwise, just used regular sugar.
  • 1 tbsp Fish Sauce
  • 1 tbsp Lime Juice or White Vinegar
  • 2 gloves Garlic
  • 2 Chili Peppers


If you are going to store a jar of ready-made sauce in the refrigerator, I would recommend using vinegar versus lime juice.  Using white vinegar would keep the sauce good in the refrigerator for 3-4 weeks easily.
If you are using lime juice, it would last for about 1 week.
Add garlic and chili peppers right before serving versus adding it to your jar.  Any fresh ingredients you add to the sauce will decrease its life shelf.
Keyword Healthy Cooking, How To Cook Vietnamese Food, Nuoc Cham, Tasty Little Dumpling, Vietnamese Dipping Sauce, Vietnamese Sauce