Nước Chấm - Vietnamese Dipping Fish Sauce Recipe
Nước chấm (nước mắm pha) is a Vietnamese dipping fish sauce made by balancing fish sauce, sugar, fresh lime juice, and water, then finishing it with minced garlic and chili. The sauce has a balanced sweet, salty, sour, and slightly spicy flavor and is served alongside many Vietnamese dishes. This easy recipe follows a memorable 1:1:2 ratio of fish sauce, sugar, and water. It combines 4 tablespoons (75 g) fish sauce, 4 tablespoons (60 g) sugar, 8 tablespoons (120 g) water, 1 tablespoon fresh lime juice, 1 tablespoon minced garlic, and 1/2 tablespoon minced celestial chili pepper. Nước chấm is commonly served with spring rolls, grilled meats, rice plates, noodle dishes, bánh xèo, bánh cuốn, bánh ướt, and other Vietnamese foods. It can be used for dipping, drizzling, or spooning over noodles and rice dishes. The recipe takes only 5 minutes to prepare and makes about 1/2 cup (120 ml), enough for multiple servings. For the best flavor, dissolve the sugar completely before adding lime juice and fish sauce. Use fresh lime juice for a brighter citrus flavor, mince the garlic finely so it floats on the surface, and adjust the final balance according to the dish being served.
2026-10-05 08:36:49 - Lauren Hayes