Nuoc Mam (Classic Vietnamese Dipping Sauce)

small bowl of nuoc mam surrounded by lime, cilantro and goi ga

Nuoc Mam (Classic Vietnamese Dipping Sauce)

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

Prep Time10

Assemble Time2

Total Time12

Course: Condiment

Cuisine: Vietnamese

Servings: people

Calories: 35kcal

Author: Beth Chen

Ingredients

1/4 cup Hot Water
2 tablespoons Coconut Sugar
4 teaspoons Lime Juice freshly squeezed
2 tablespoons Fish Sauce
1 large Garlic clove finely minced

Optional

1 teaspoon Chili Oil substitute 2 teaspoons sliced red chilies, omit if AIP

Instructions

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

Video

Notes

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.

Nutrition