Nuoc Mam (Classic Vietnamese Dipping Sauce)

Nuoc mam is a popular dipping sauce made with lime, sugar, and fish sauce. This pungent condiment is used with a variety of Vietnamese dishes from noodles to salads.

What is nuoc mam?

Nuoc mam or nuoc cham has multiple meanings. In Vietnamese, it means ‘fish sauce’ but also refers to this classic Vietnamese Dipping Sauce recipe.

If you need to differentiate between dipping sauce and fish sauce the specific words are "nuoc mam pha," which means "mixed fish sauce," or "nuoc mam cham," which means "fish sauce for dipping." To make it even more confusing, ‘cham’ and ‘pha’ aren’t usually used. Vietnamese people generally known which sauce is necessary based on the dish being served.

What is nuoc mam made of? Is fish sauce the same as nuoc mam?

This dipping sauce includes fish sauce (love this brand) plus water, sugar, lime, garlic, and chilies. Fish sauce is just fermented fish (or sometimes shellfish, squid, or some other high oil fish) with salt. Here’s another recipe that uses fish sauce.

How is nuoc mam made?

Nuoc mam is very easily made. It’s just a matter of combining all the ingredients. Just make sure to use the exact measurements. Balancing the flavors if very important.

Is nuoc mam gluten free?

Yes! It’s naturally gluten free. However, make sure to read the ingredients to ensure that there’s no cross contamination or hidden gluten.

What goes with nuoc cham?

This dipping sauce is used with so many different Vietnamese dishes.

• Spring rolls
• Banh xeo (savory Vietnamese crepes)
• Grilled Pork
• Grilled or fried fish
• Cha gio (Vietnamese fried spring rolls)  
• Goi Ga (Vietnamese Chicken Salad)

Ingredients for Nuoc Mam

• Water: Coconut water is also used as a substitute for water. However, water is primarily used because its cheap, easy, and plentiful.
• Coconut Palm Sugar: If you prefer, you’re welcome to substitute coconut sugar for the more traditional granulated sugar or raw sugar.
• Lime Juice
• Fish Sauce: Red Boat Fish Sauce is the recommended fish sauce. This brand uses a traditional fermentation process and similar ingredients.
• Garlic
• Chili or Chili Oil: Redbloom Chili Crisp is the recommended chili oil. This brand doesn’t use soy, canola or rapeseed oil which is hard to avoid in chili oils.

How to Make Traditional Nuoc Mam

1. Combine water and sugar in a bowl. Stir until the sugar has dissolved. Combine the remaining ingredients. Stir to combine then serve.

Tips for making the best Nuoc mam

• Red Boat Fish Sauce is the recommended fish sauce. This brand uses a traditional fermentation process and similar ingredients.
• Redbloom Chili Crisp is the recommended chili oil. This brand doesn’t use soy, canola or rapeseed oil which is hard to avoid in chili oils.
• If you prefer, you’re welcome to substitute coconut sugar for the more traditional granulated sugar or raw sugar.
• Keep in a resealable container and this will last for a while (3-4 days).
• Please keep in mind that it should be a little strong since it will be paired with unseasoned food.
• In restaurants, you’ll find that they use vinegar in their nuoc mam as it cheaper than lime. So this recipe may taste a bit different from what you’ve had in the past.
• Coconut water is also used as a substitute for water. However, water is primarily used because its cheap, easy, and plentiful.
• Coconut sugar is brown and lime juice isn’t clear like vinegar. Since coconut sugar and lime was used in this recipe, the dipping sauce may seem a little dark compared to other the kind you’d get in a restaurant.

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Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
• The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

If you like this recipe, try these Asian dishes.

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