Nuoc cham(nước chấm)[匿㴨] is a category of Vietnamese dipping sauce. It generally has a watery consistency and combines sweet, sour, salty, savory, and spicy flavors. It is sometimes called fish sauce, though it is not to be confused with the common ingredient fish sauce(nước mắm).

Nuoc cham is generally made with fish sauce, sugar, and water. In southern Vietnam, palm sugar and coconut water may be used. Garlic, rice vinegar, sour fruit, chili, and other similar ingredients are also commonly added. For a vegan variation, soy sauce can replace fish sauce. Ingredients such as finely sliced chili, lemongrass, Vietnamese pickles(đồ chua), and shredded unripe papaya can be added as garnish.

Nuoc cham is commonly added to bowls of rice vermicelli with toppings(bún / bún thịt nướng). It can also be used as dipping sauce for salad rolls(gỏi cuốn / nem cuốn).

Recipe

Ingredients

• 2 clove garlic, minced (optional)
• 1 – 2 bird eye chili, finely sliced (optional)
• 4 tbsp cane sugar or palm sugar [substitute brown sugar]
• 4 tbsp fish sauce(nước mắm) [substitute light soy sauce or salt]
• 2 lime juice or 2 tbsp rice vinegar(dấm gạo / giấm gạo) (optional)
• ½ cup water or coconut water

Directions

• combine garlic, chili, sugar, fish sauce, lime juice, water
• serve