Nuoc mam

This is a recipe to make a flavorful Southeast Asian dipping sauce that takes minutes to prepare with no cooking required.

Nuoc Mam is one of the most essential recipes in Vietnamese cooking. Nuoc mam is a sweet fish sauce recipe with a little sourness built into it. It is used and partnered with a multitude of Vietnamese culinary dishes that helps bring out the flavor of dishes like Vietnames spring rolls (cha gio), grilled pork and rice (thit nuong), and my all-time favorite pork and mushroom crepes (banh cuon).

Experience the depth of flavors in Nước Mắm, the beloved sauce of Vietnamese cuisine. Learn how to adjust the recipe to achieve the perfect balance.

Adjust the flavors to your liking. Everyone has their own version and this is my favorite ratio that isn’t too watered down like many restaurant versions. I like the balance of bold flavors in the fish sauce, garlic, chiles and most importantly, acid from the fresh lime juice. I don’t make mine too sweet either, but it’s still delicious if you like yours sweeter. Have fun to fine tune your favorite ratios!

Stop wasting time making dipping sauce multiple times! Make 6 months supply of Vietnamese Fish Sauce (Nuoc Mam Cham) for your big family in only 20 mins!

Vietnamese dipping sauce or nuoc mam cham is the lifeblood of many traditional Vietnamese dishes. This sauce is predominantly made with sugar, fish sauce and lime juice which gives it the classic south east Asian flavour combination of sweet, salty and sour. Note: This is for 4 dipping servings. If using as a dressing then double the recipe.

Mama Pham’s nước mấm is literally the nectar of the gods

Nước Mắm is a pungent, salty, sweet, umami-packed sauce that is a treasure of Vietnamese cuisine…and my childhood! Drizzled over dishes or served as a dipping sauce, it always provides a unique depth of flavor. It's a must have condiment for Vietnamese dishes like egg rolls and spring rolls, savory crepes, rice and noodle dishes.

This Vietnamese noodle salad is truly the star of the show! Also known as bun cha gio, it's topped with crispy fried spring rolls on a bed of vermicelli and drizzled with a delicious nuoc mam sauce.