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A bowl of dipping sauce

Vietnamese Fish Sauce Dipping Sauce (Nuoc Mam)

The beauty of nuoc mam is that it's a perfectly balanced sauce that's sweet, salty, sour, garlicky and spicy all at the same time! This Vietnamese dipping sauce is so easy and delicious, it goes with so many dishes! I sometimes even dip leftover rotisserie chicken in this - so good!
5 from 3 votes
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Course: Sauce
Cuisine: Vietnamese
Keyword: nuoc cham
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 people
Calories: 26kcal
Author: Genevieve


  • 1 tablespoon fish sauce
  • 1 fresh lime's juice ~2 tbsp
  • tablespoon caster sugar substitute: brown or palm sugar
  • 3 tablespoon hot water
  • 1 clove garlic large, minced
  • 2 bird's eye chilli deseeded then finely chop


  • Put the kettle on and boil some water.
  • In a small bowl, combine hot water with sugar. Mix well until sugar has dissolved.
  • Add remaining ingredients and mix well.
  • Taste and adjust to taste if required. It should taste sour, sweet and salty with a good heat.
  • Serve with your favourite Vietnamese dishes such as caramelised lemongrass pork, vermicelli salads or rice paper rolls!


Batch make by doubling, tripling or quadrupling this recipe to always have a jar of this mouthwatering nuoc mam at your fingertips!
Storage. Lasts for up to 1 month in the fridge, stored in an airtight jar. Make sure to always use a clean spoon or simply pour the desired amount of sauce out to prevent it from contamination and thus going off.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 26kcal | Carbohydrates: 6.2g | Sodium: 355mg | Sugar: 5g