Nouc Mam Cham (Vietnamese Dipping Sauce)

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“There are numerous Nouc Cham sauces on this site. This one is really good. A big difference is simmering the first set of ingredients. I went to a local Vietnamese restaurant and they confirmed how important the cooking is to the flavor development. I found this recipe on Youtube. If you want to watch 2 guys make it, go to I indicate my preference and added the shredded carrots for serving.”
1 Batch

Ingredients Nutrition

  • Simmered
  • 34 cup three crabs fish sauce (I got 5 Crabs Brand by mistake and it was good)
  • 3 tablespoons squid brand fish sauce (saltier)
  • 1 cup sugar
  • 23 cup white vinegar
  • Add after cooled in fridge 2-3 hours
  • sambal chili sauce (Thai Chilis, Jalapeno or Red pepper flakes could also be used) or chopped fresh serrano chili (Thai Chilis, Jalapeno or Red pepper flakes could also be used)
  • 1 lime juice (lemon too is great)
  • 3 -4 teaspoons garlic, chopped
  • Upon Serving
  • shredded carrot


  1. Place the simmered ingredients in a pot and bring to a simmer. Do NOT out and out boil, just bring to a gently simmmer.
  2. I prefer to use chilis that have seeds and stems removed. Finely slice or maybe chop them. I find it has a smoother, cleaner taste. Vary the amount based size of chili, heat and your preference. Think 1 average size jalapeno for this size batch.
  3. After cooling, add the chilis, juice of 1 lime (adding a little lemon will make it even better) and the finely chopped garlic.
  4. If it is too salty for you add a little water or lemon or lime juice to taste.
  5. Serve in shallow bowls with some shredded carrots.
  6. It is wonderful for spring rolls and great on Bun or wherever Nouc Cham is requested.
  7. It will keep in the fridge for a fe months.

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