Advertisement

Nước Chấm

By Yewande Komolafe

Updated Aug. 26, 2022

Nước Chấm
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Total Time
5 minutes
Rating
4(439)
Comments
Read comments

A classic Vietnamese condiment with a base of fish sauce, nước chấm brings a bouquet of garlic and chile notes to everything that absorbs it. Extremely versatile, it’s served alongside a wide range of dishes, adding heat, sweetness and savor to rice, grilled meat and fish.

Featured in: Sauce Recipes That Will Transform Any Meal

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Ingredients

Yield:About ¾ cup
  • 2tablespoons granulated sugar
  • ¼cup fresh lime juice
  • 3tablespoons fish sauce
  • 1garlic clove, minced
  • 1 to 2bird’s-eye chiles, minced with seeds
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

81 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 2124 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a small bowl, whisk the sugar into ¼ cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine.

  2. Step 2

    Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.

Private Notes

Leave a Private Comment on this recipe and see it here.

Advertisement

Ratings

4 out of 5
439 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Rosa Tran

I am originally from Vietnam. When making nuoc cham, we use very warm water to reduce the pungent smell (as well as the saltiness ) of the fish sauce. Sometimes, we leave a small piece of lime/lemon peel in the sauce to add more citrus flavor. Instead of using lemon juice, a serious cook will crush a piece of lemon/key lime with garlic, chiles, and sugar together before adding fish sauce and warm water.

Lan Truong

Instead of chilis, you can use a tablespoon of sambal oelek or chili garlic sauce.

Stefan K

I am also Vietnamese, you can also added julienne carrots to enhance the look of the sauce.

JacAttack

Can use jalapeños, if in a pinch, but only use an interest, so and make sure to take out the seeds. It’s more spicy. I use one tablespoon of sugar instead of two. Delicious with spring rolls. Ages as well in fridge.

Marguerite

I know water is not traditionally listed as an ingredient, but it seems pretty important here. Maybe “2 T sugar, whisked in to 1/4 C water” would be helpful so as not to overlook it with a quick skim of the instructions.

Chris

My fish sauce was a bit overwhelming, and it was much much darker than the pic for this recipe. Is there a light colored/flavored fish sauce?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.