Vietnamese Dipping Sauce Recipe (Nuoc Cham)
Vietnamese dipping sauce (nuoc cham) with lime, fish sauce, honey, garlic, and chili. Bright, balanced, and easy to adjust. Makes about 1 cup.
Servings: 12 tbsp
Ingredients
- 2 tbsp fresh lime juice
- 2.5 tbsp fish sauce
- 1 tbsp rice vinegar
- 5 tbsp warm water
- 3 tbsp honey or maple syrup
- 2 small garlic cloves finely minced
- 1 whole Thai chili or ½ red serrano chili pepper (seeds removed and sliced)
Instructions
- In a bowl, combine the lime juice, fish sauce, rice vinegar, warm water, honey, garlic, and chili, if using. Stir well until the honey is dissolved.
- Let the sauce sit for at least 15 minutes before using so the flavors can develop.
How to store
- Store the sauce in an airtight glass container in the fridge for up to 3 to 4 weeks. It tastes freshest within 1 week because the lime flavor becomes less bright over time, while the garlic and chili get stronger. Use a clean spoon each time to keep the sauce fresh.
Notes
- For sugar-free users: use sugar free honey.
- Why use warm water? Warm water helps dissolve the honey and also helps the garlic and chili release their flavor into the sauce.
Nutrition
Serving: 1tbsp | Calories: 19kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 0.004g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.002g | Sodium: 295mg | Potassium: 19mg | Fiber: 0.03g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
