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Vietnamese Dipping Sauce (Nuoc Cham)

Scott Phillips

Yield: Yields 2-1/4 cups.

The sauce keeps for two weeks in the refrigerator. Serve it with Vietnamese Noodle Salad.


  • 3 large cloves garlic, minced
  • 1 hot red chile, such as serrano, thinly sliced
  • 1 cup water
  • 1/2 cup fish sauce
  • 1/2 cup red-wine vinegar
  • 1/2 cup granulated sugar

Nutritional Information

  • Nutritional Sample Size per 1/4 cup servings
  • Calories (kcal) : 50
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 1240
  • Carbohydrates (g): 13
  • Fiber (g): 0
  • Protein (g): 1


  • Stir all the ingredients in a medium bowl.


Rate or Review

Reviews (2 reviews)

  • IslandAngel | 05/17/2021

    Omg! Loved this recipe! Totally yummy!

  • ak9doc | 04/30/2019

    Yum and easy! No problem to adjust to taste. Good with rice wine vinegar as well. I added some carrot slivers for color!

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