Vietnamese Dipping Fish Sauce (Nước Chấm)

No ratings yet

Nước Chấm, or Vietnamese Dipping Fish Sauce, is considered liquid gold in Vietnamese cuisine! This flavorful dressing is used for everything from rice and noodle bowls to grilled meats, salads, and more. With just 5 minutes and 5 simple ingredients, you can whip up this addicting fish sauce dressing any time!

Prep Time 5

Total Time 5

Servings servings

Calories 56

Author Jessica Kwon

Ingredients

2 cups hot water
⅔ cup white granulated sugar
⅓ cup fish sauce
1 tablespoon lime juice about ½ lime
3-4 cloves garlic minced
1-2 thai or red chilies (optional)

US Customary - Metric

Instructions

In a large jar, whisk together hot water and sugar until sugar is completely dissolved.
Stir in fish sauce, lime juice, and garlic.
If using chili, cut the stem off and squeeze as many seeds out as you can. Then finely slice or mince. Add just a tiny portion to the fish sauce to start.
Stir to combine everything together. Taste and adjust as preferred.

Notes

Fish sauce: Each brand varies in saltiness and flavor profile. My favorite brand is Red Boat, which is more concentrated than most others, so the nước chấm may look darker than expected as well.
Lime: Fresh lime juice is the best, but fresh or bottled lemon juice could also work in a pinch. Many restaurants use vinegar because it's affordable and allows the nước chấm to last longer. However, I find vinegar too strong and overpowering.
If using a mortar and pestle to crush the garlic and/or chili, crush them separately for more control over the amount added into the sauce.
Storing: Because this recipe contains fresh ingredients, it'll last about 1-2 weeks in an airtight container in the refrigerator. If the taste becomes overly sour, replace it with a new batch.
Make Ahead: For a longer shelf life, I recommend making a base version by combining the hot water, sugar, and fish sauce only. Store it in the fridge in an airtight container for about 1 month. To serve, add fresh lime juice, garlic, and chili to taste.

Nutrition