Nuoc Cham Dipping Sauce

Prep Time:
15 mins
Total Time:
15 mins
Makes 1 1/2 cups

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


  • 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

  • ½ cup Vietnamese or Thai fish sauce (preferably Red Boat 40 degrees N)

  • ½ 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.

Related Articles