Nước Chấm (Vietnamese Universal Dipping Sauce)

Name: Nước Chấm (Vietnamese Universal Dipping Sauce)
Ingredients: 120 ml Fish sauce (nước mắm); 120 ml Fresh lime juice; 80–100 g Sugar (white or palm); 120 ml Warm water; 4–6 cloves Garlic (minced); 4–10 (adjust heat) Bird’s eye chilies (finely sliced); 2 tbsp Carrot (julienned, optional)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesNuocChamVietnamFishSauceSweetSourDippingUniversal

Nước Chấm (Vietnamese Universal Dipping Sauce)

Nutrition (per serving)

40Calories

2 gProtein

8 gCarbs

0 gFat

6 gSugar

1400 mgSalt

Ingredients

120 ml Fish sauce (nước mắm)
120 ml Fresh lime juice
80–100 g Sugar (white or palm)
120 ml Warm water
4–6 cloves Garlic (minced)
4–10 (adjust heat) Bird’s eye chilies (finely sliced)
2 tbsp Carrot (julienned, optional)

Method

In bowl, dissolve sugar in warm water → stir until clear.
Add fish sauce + lime juice → mix well.
Add minced garlic + sliced chilies + optional carrot → stir.
Taste & adjust: more sugar for sweeter, more lime for sour, more fish sauce for saltiness, more chilies for heat.
Let sit 15–30 minutes for flavors to meld (or serve immediately).
Store in jar refrigerated up to 2 weeks — shake before use.
Serve with spring rolls, grilled meats, noodles, rice paper wraps — classic Vietnamese universal dipping sauce.