Nuoc Cham dipping sauce is a staple at most Vietnamese tables. This sauce compliments so many Asian dishes and we’ve prepared our own version of this versatile sauce. This magic sauce goes great with seafood, but also with steak, spring rolls, Asian salads, you name it! Easy to prepare, you can whip this up in about 10 minutes!
Vietnamese Nuoc Cham dipping sauce is so colorful and flavorful!
This Vietnamese dipping sauce is so easy to make, you will use this versatile sauce with so many Asian dishes.
- ¼ cup extra-virgin olive oil
- 1 tablespoon fish sauce
- 1 teaspoon grated lime zest plus juice from 1 lime
- 1 teaspoon sambal oelek (red chili paste)
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh mint, finely chopped
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons brown sugar
- Pinch Kosher salt
- In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (more salt). Store in the refrigerator for up to three weeks or freeze for up to six months. Makes a great dipping sauce for Asian dishes.
If you liked this recipe, try our Thai Basil Mint Cilantro Pesto
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Cheers to Tiffany, our guest food blogger with Choo Choo Ca-Chew! Tiffany is sharing her family recipe for a spicy Sichuan sauce, Mala Hot Sauce, that is versatile with so many Asian dishes. You’re going to love this sauce, and it keeps for months!
Tiffany’s blog post from Choo Choo Ca-Chew:
This recipe was passed down by my grandpa and probably from his grandpa. Grandpa was born in the Sichuan province, China and moved to Taiwan in 1950 when the air force of R.O.C. retreated from China.
This is a staple hot sauce in Sichuan and at home. “Mala” is actually two words in Chinese: 麻辣 (ma2 la4) 麻Ma2 is a tingly feeling like your foot just went numb and someone is poking it. 辣La4 is spicy.
That explained this sauce a lot! It is quite different from most hot sauces you find in the supermarkets. This sauce gives a tingly feeling in your mouth due to the Szechuan Peppers and is super easy to make. This sauce can also be a base for various dishes originated in Szechuan or just to spice up your food. You can easily adjust the heat level with the chili you use.
Szechuan pepper is a bit harder to get, you might need to look for an Asian store or a serious spice shop (or Amazon). I bought mine at Market Spice in Pike’s Place, Seattle. It was a bit pricey but I cannot argue with the quality! It was some of the best Szechuan pepper I’ve ever purchased (the only other one that could compare were the ones I bought in Sichuan).
Enjoy this special hot sauce with dishes like:
- In a spice grinder, small food processor, or mortar and pestle, grind together the red pepper flakes and Szechuan peppercorns until powdery. Sift out the shells from the peppercorns and discard. Place the ground spices into a sealable jar and add in the toasted sesame seeds and pinch of salt.
- Heat the olive oil in a small pan until oil starts to ripple. Pour the oil into the jar with the spices and stir well. Spice can be used right away or stored in your pantry for up to 3 months.
If you liked this recipe, try our Three Easy Asian Sauces