This is probably the most important sauce in Vietnamese cooking, used as a dipping sauce with many dishes, including spring rolls, crepes, grilled meats and seafood. For a spicier sauce, mince rather than slice the chilies and garlic. Any leftover sauce can be refrigerated for up to 2 weeks.
Recipe courtesy of Corinne Trang
Episode: Corinne Trang
Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
2 cups

Ingredients

Directions

Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Recipe courtesy of Katie Lee

Fish Dipping Sauce: Nuoc Cham

Recipe courtesy of Corinne Trang

Nuoc Cham (Fish Dipping Sauce)

Recipe courtesy of Corinne Trang

Nuoc Cham Dipping Sauce

Recipe courtesy of Tiffani Thiessen

Summer Rolls with Nuoc Cham

Recipe courtesy of Sara Moulton

Traditional Banh Xeo with Nuoc Cham Sauce

Recipe courtesy of Bun-Ker Vietnamese

Dipping Sauce

Recipe courtesy of Food Network

Dipping Sauces

Recipe courtesy of 3 Dog Bakery

Crispy Fish and Taro 'Chips' With Guava Dipping Sauce

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories