Nuoc Cham

This classic Vietnamese dipping sauce is tangy, salty, spicy, and pungent. If you use fish sauce, it will be clear, and if you use anchovy paste it will be a bit cloudy. Since fish sauce is made from anchovies, the flavor is the same. Either way you go, Nuoc Cham is a tangy complement to Shrimp and Mango Summer Rolls


  • 1/4 cup rice vinegar
  • 1/4 cup Vietnamese or Thai fish sauce, or 1 teaspoon anchovy paste mixed with 1/4 cup water
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, peeled and smashed
  • 1/4 teaspoon red pepper flakes


1. Combine the vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in a small bowl and stir until the sugar dissolves.

12 servings; serving size 1 tablespoon

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