Fish Sauce Dipping Sauce / Nước Chấm

Nước Chấm is the king of all Vietnamese dipping sauces and is used in numerous dishes like bánh xèo (Vietnamese savory crepes), bún thịt nướng (vermicelli bowls), spring rolls and so much more.

Every family has their own recipe for this dipping sauce, but for me, the perfect golden ratio is 1:1:5 – equal parts fish sauce and sugar, and five times the amount of water.

Good quality fish sauce is important, and my personal favorite brand is Three Crabs!

As always, taste is subjective so feel free to adjust to your own preference. If you like it spicier, add more chilis, if you want it less sweet add less sugar or more water, it’s completely up to you!

You can also augment the flavor a bit by substituting water for coconut water, Coco Rico or even sprite. You can also swap out lime for vinegar!

This will hold in your fridge for 3-4 weeks, but will definitely go much quicker than that.

Fish Sauce Dipping Sauce / Nước Chấm

4.4 from 45 votes

Servings

8

servings

Prep time

5

minutes

Cooking time

0

minutes

Ingredients

• 1/4 cup Fish Sauce

• 1/4 cup Sugar

• 1 1/4 cup Filtered Water

• 1 tbsp Minced Garlic

• 3 Thai Chili

• 1 Lime

Directions

• Combine fish sauce, sugar, and water in a 1:1:5 ratio
• Add minced garlic, chopped Thai chili, and juice of a lime
• This stores in your fridge for 3-4 weeks

Recipe Video

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