My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
20
Yield:
1 1/3 cup
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

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Nutrition Facts

15 calories; protein 0.4g 1% DV; carbohydrates 3.7g 1% DV; fatg; cholesterolmg; sodium 219.8mg 9% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/01/2011
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 Read More
(4)
23 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/01/2011
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 Read More
(4)
Rating: 5 stars
05/16/2012
This sauce is terrific! Great with spring rolls on a salad or over cold noodles! Read More
(3)
Rating: 5 stars
01/21/2012
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. Read More
(1)
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Rating: 5 stars
12/26/2012
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.. Read More
(1)
Rating: 5 stars
07/09/2017
Excellent!! Amazing with Panko crusted tofu. Read More
(1)
Rating: 5 stars
06/04/2018
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!!! Read More
(1)
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Rating: 5 stars
11/06/2014
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! Read More
Rating: 5 stars
02/20/2014
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. Read More
Rating: 5 stars
02/25/2019
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