Some sort of dipping sauce based on fermented fish sauce (called nuoc mam) is on the table for most meals throughout Vietnam from North to South, and also throughout much of Southeast Asia. The umami/salty/briny flavor perks up pretty much every dish.

There are hundreds of versions, and this version (Nuoc Mam Chanh, meaning “fish sauce for dipping”) is one of the most ubiquitous. It might also be called Nuoc Mam Pha, which means “mixed fish sauce,” or Nuoc Cham. Sometimes it’s just referred to as nuoc mam, which is Vietnamese for “fish sauce,” but might also refer to this fish sauce dipping sauce with its handful of other ingredients.

Vietnamese cooks use versions of these sauces as dressings as well, such as in this Vietnamese Cucumber Salad and this Green Mango Salad with Shrimp. And you would never serve a fried Vietnamese spring roll without a good fish sauce-based dipping sauce. This chili lime dipping sauce is often served for dipping with foods that are not dramatically seasoned or salted, so it’s meant to pack a punch.

This is just a staple of Vietnamese cooking, and it comes together in less than 10 minutes. Besides Vietnamese dishes, you can also use this condiment as a dressing or dipping sauce for very simply cooked foods, like Sautéed Shrimp, Baked Salmon, Poached Chicken Breasts, Grilled Chicken Breasts, or Pan-Seared Scallops.

Nuoc Mam Chanh: This Vietnamese dipping sauce is on the table at almost every meal, and adds a pungent, salty, umami punch to all kinds of dishes.

Varieties of Southeast Asian Fish Sauce

The various Vietnamese sauces might have different names, but most of them contain fish sauce, water, sugar, and lime juice or some other acidic ingredient or juice. Many, like this recipe, have chili peppers and garlic. Others might have added ingredients like dried shrimp, lemongrass, ginger, or cilantro. Shredded carrot is a popular addition in the West of Vietnam.

Author Corrine Trang says in her book Essentials of Asian Cuisine that in Cambodia, this sauce is called tuk trey, and might have crushed peanuts added. Trang says that in the North of Vietnam, they prefer their foods milder, so they slice the garlic and chili peppers. In the South, cooks mince these pungent and spicy ingredients for a more pronounced flavor.

You won’t believe how much flavor and interest nuoc cham adds to everything it’s served with. The condiment is often served with grilled and fried foods, especially fish and seafood. Try it on grilled tuna steaks or grilled scallops. You can drizzle nuoc cham on rice or a noodle dish or dip simply cooked seafood, chicken, or meat into it. Spring and summer rolls are always served with this sauce.

The exact ingredients and proportions change from house to house throughout the country, though the main flavor is funky fish sauce.

Nuoc Mam Chanh Ingredients

This recipe can easily be doubled.

• Fish sauce – Fish sauce is a quintessential flavor in Southeast Asian cooking, known as nuac mam in Vietnam or nam pla in Thailand. The fish sauces are essentially the same thing, though the Vietnamese version is thought by some to be lighter and sweeter. In the Philippines, it is called patis (which is also the name of a Philippine friend of mine!). Use a good brand like Red Boat. Vegan Fish Sauce is also an option.
• Chile peppers – Any type of hot chilies can be used in nuac cham, though obviously, individual cooks have their preferences. Thai chiles are the most common chile peppers used. Some people like their nuac cham with a good bit of heat, others like it mild; you’ll decide for yourself. In Pleasures of the Vietnamese Table, author Mai Pham suggests leaving some of the chilies sliced to garnish the sauce.
• Garlic – This is optional, but most Vietnamese cooks add a little bit for that garlicky note.
• Sugar – Sweetness is definitely part of the flavor profile of this sauce. Use granulated sugar, which will dissolve in the sauce.
• Lime juice – Adds a clean burst of acidity. You must use fresh for the best flavor. Lemon juice is also a less traditional option.
• Water – This dilutes the potent ingredients in the sauce.
• Grated carrots – Add a bit of color and a touch of additional sweetness.

Nuoc Cham Tips and Variations

• You can use lemon juice instead of lime.
• Author Andrea Nguyen, author of Vietnamese Food Every Day, says she prepares her nuoc cham in stages to “dial in the flavor” and ensure the proper balance between the different components.
• Add one or more of the following (which technically may turn it into a slightly different sauce, but it’s a wonderful way to experiment with Southeast Asian dipping sauces):
  • A few tablespoons of shredded carrot
  • One teaspoon finely minced fresh ginger
  • Shrimp paste
  • A couple of teaspoons of minced lemongrass (the most tender interior part)

Make Ahead Nuoc Cham

Nguyen says that lime juice can start to turn bitter when stored overnight, so she recommends mixing the other ingredients of the sauce and then adding the lime juice just before using. Leftovers can be stored in the fridge. The sauce may change a bit in flavor, but it will be good for up to a week.

How to Make Nuoc Mam Chanh

1. Finely mince the aromatics: Chop the garlic and chilies with the sugar. You can use a mortar and pestle (best option), chop them finely by hand, or grind them up in a small food processor.
2. Mix the sauce, rest, and serve: Transfer to a small bowl and stir in the fish sauce, lime juice, and water. Let the flavors develop for at least 30 minutes.

What to Server With Nuoc Mam Chanh

Vietnamese Spring Rolls

Ginger Lemongrass Salmon

Vietnamese Shrimp Salad

More Simple Asian Recipes

• Spicy Sesame Asian Marinade
• Japanese Restaurant Salad Dressing
• Kimchi Brussels Sprouts
• Soy-Glazed Sugar Snap Peas
• Slaw with Miso-Ginger Dressing