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.
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Hi, I've just discovered your site and Instagram: love it! I would like to know (and hope it's not a stupid question!...) can you serve this sauce with Goi Cuon? I much prefer it to the peanut sauce. Is there some sort of unwritten rule that ONLY peanut sauce is served with the Goi Cuon? Thanks!
Hi Joan, thank you so much! Not a stupid question at all!
Goi cuon is traditionally served with either nuoc cham or peanut sauce! When we make spring rolls at my house, we usually have both sauces!
My favorite recipe for nước chấm. The only substitution I do is I use Red Boat instead of Three Crabs.
I'm so glad that you like this nuoc cham recipe!
Perfect!