Under 30 Minutes

Nuoc Cham Dipping Sauce

Reserve one-third cup for the mango salad; serve the rest with the black-pepper beef in our Cool and Easy Vietnamese Menu.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, July 2013


  • 4 teaspoons minced garlic (from about 4 cloves)
  • 2 Thai chiles or 1 serrano chile, stems and seeds removed, minced
  • 2 tablespoons sugar
  • 2 tablespoons hot tap water
  • 1/2 cup Vietnamese or Thai fish sauce (preferably Red Boat 40 degrees N)
  • 1/2 cup rice vinegar
  • 4 teaspoons finely grated lime zest, plus 3 tablespoons juice (from 2 limes)


  1. Combine garlic, chiles, and sugar in a bowl and add hot water, stirring until sugar has dissolved. Stir in fish sauce and vinegar, then stir in lime zest and juice until combined.

Cook's Notes

Dipping sauce can be made 1 day ahead and stored in refrigerator.


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