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.Print
Nuoc Cham Dipping Sauce is a staple at most Vietnamese tables. Easy to prepare, you can whip this up in about 10 minutes! It’s sweet, sour, salty, savory, and spicy!
- 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 (ie. more salt).
- Serve with your favorite protein, salads, noodle dish, or spring rolls!
- Store in the refrigerator for up to three weeks, or freeze for up to six months.
- Most major grocery stores carry sambal oelek in the Asian section. Or you can find it at most Asian markets. You can use Thai chili peppers as a substitute.
- Store the sauce in the refrigerator for up to three weeks, or freeze it for up to six months.
Keywords: Vietnamese, sauce, spicy sauce, dips
If you liked this recipe, try our Thai Basil Mint Cilantro Pesto
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