Nuoc Cham (Vietnamese Dipping Sauce)

I had a Tie girlfriend that used to make this and it was wonderful. I am looking forward to making this. It looks great! Thank you

This sauce is terrific! Great with spring rolls on a salad or over cold noodles!

This is a good, solid 4 star recipe as written but your intro elevates it to 5 stars. I may even take my own sauce to our local restaurants. Their Nuoc Cham hasn't been satisfying lately.

Made this the day before, for Christmas. My wife made Lumpia Rolls, a Filipino type egg roll, served on most special occasions. The only thing I did different was used a lime instead of lemon. Came out awesome, the whole family and a close Filipina friend of ours, couldn't get enough. We where dipping Lumpia rolls all day..hahahahha Thanks for a great recipe and Merry Christmas and a Happy New Year..

Excellent!! Amazing with Panko crusted tofu.

Excellent. Keeps well in the fridge. use it on many dishes, as salad dressing, on grilled chicken, a few splashes on a beef/ chicken sandwich. I just love this sauce. It loses a bit of its tanginess in the fridge so I just add a bit more of chili flakes or a minced garlic clove. Great recipe. Thank you.

Thank you so much for this great recipe. It is the perfect place to start for making great sauce to one's own taste. I like it with a bit less sugar, and no peppers. Then I add just a little soy sauce right before I eat, because my husband likes his without! Some of the other recipes on this site for Vietnamese Dipping Sauce just didn't work at all, but this one was great and easy to adjust to taste.

Delicious

Perfect dip to go with Vietnamese beef skewers! I used rice vinegar instead of the white vinegar, so it was a little less sour. Still, it was yummy!

This is excellent! I had a whole bunch of cooked spaghetti squash and needed a bright dressing to make a salad. I followed the recipe faithfully except substituted 1/4 cup Splenda for the sugar (for a low carb option). I took a taste before refrigerating and already know its a winner.

Could hardly improve on this one did add a little fresh ginger but otherwise ,great but do leave to meld the flavors!!!

tastes great just like in vietnamese restaurants. green onion is an interesting addition that i very much enjoyed. Good even on day 1

This is really good! My family prefers this sauce to be sweet and sour, rather than spicy, so I left out the chiles and green onion just cause we don't like green onion. But some minced red onion made for a nice floating "topping" on the sauce. It was yummy just hours after being made, but will let it sit and see how it mellows out :)

This is as good as it's going to get, I added soy sauce along with the fish sauce and lemon, added a little extra punch.

Love this type of sauce traditionally served with veitnamese eggs rolls. Your recipe rocked. I did add 1/4 tsp Thai chili paste, but it didn’t raise the heat factor. Missed the part about 24 hour melding, but was still great only after making it 2-3 hours in advance. It’s a KEEPER!!!