Classic Nước Chấm – Vietnamese Fish Sauce Recipe

Nước Chấm Demystified

In Vietnamese, Nước Chấm generally refers to “dipping sauce.” Honestly, in Vietnam, we don’t use the term “Nước Chấm” for what is known as Nước Chấm sauce in Western countries.

Locals often call it “fish sauce with garlic and chili” (nước mắm tỏi ớt) or “sweet and sour fish sauce” (nước mắm chua ngọt).

Related Articles | Read more about Nước Mắm vs. Nước Chấm.

Moreover, in my home country, pure fish sauce (Nước Mắm) is not only used for seasoning but also for dipping, such as when served alongside the fish in Canh Chua (sweet & sour soup).

Related Recipes | More popular Nước Chấm (Dipping Sauces) in Vietnam:

Southern vs. Northern Nước Chấm

There isn’t a fixed ratio for Nước Chấm; each Vietnamese family may have their own recipe. The ratios vary depending on the fish sauce and the citrus/vinegar.

For different dishes, the ratio of ingredients also varies.

This recipe leans towards the Southern flavor with a slightly sweet taste.

• Southern Nước Chấm is sometimes garnished with Đồ Chua (pickled carrot & daikon).
• Northern Nước Chấm tends to be less sweet and more tangy. It serves as the dipping sauce for Nem Rán (Hanoi Fried Spring Rolls) and Bún Chả (rice noodles with grilled pork patties).

How to serve Nước Chấm

This Nước Chấm is very versatile. It can serve as a dipping sauce or as a dressing for Vietnamese rice noodle salad. You could find a bowl of Nước Chấm alongside many Vietnamese dishes like:

• Fish sauce: use high-quality fish sauce. I like Red Boat.
• Vinegar or lime juice: Lime juice provides a refreshing citrus flavor (which I prefer), while vinegar is often used to make Nước Chấm in Vietnamese restaurants because it’s cheaper and can help extend the shelf life of the dipping sauce.
• Garlic and chili: They are also essential ingredients for Nước Mắm Chấm.
• Sugar & Water

Instructions (home vs. restaurant)

1

Home way

At home, some Vietnamese often use a mortar and pestle to grind the garlic and chili, which helps release more aroma from the garlic. Then, they mix in the fish sauce, water, and lime juice/vinegar.

However, many people prefer a bowl of Nước chấm with finely minced garlic and chili floating on the top, as it looks more enticing.

You could use a garlic press or an electric mini chopper to finely mince the garlic and chili, then incorporate them into the bowl of prepared fish sauce.

If you can handle spiciness, go for Thai chilies. Otherwise, choose Goat Horn peppers, which are much milder.

I recommend the ratio: 1 fish sauce : 1 sugar : 2 water. The lime/lemon juice can be adjusted at the end.

However, there’s rarely a set ratio for homemade Nước Chấm, as it largely varies depending on the ingredients used, such as the type of fish sauce and the acidity of the lime or lemon.

Vietnamese moms have their own ultimate method for making Nước Chấm without any ratios:

• Prepare a well-balanced lemonade with a harmonious blend of sweet and citrus flavors. I recommend using warm water since it helps dissolve the sugar better.
• Slowly add the fish sauce until you achieve a dipping sauce with a well-rounded blend of sweetness, tanginess, and saltiness.

This method may sound a bit complicated, but it’s actually simple once you try it. It allows you to adjust the ingredient amounts depending on what you have that day.

With practice, you can even judge if your Nước Chấm is ready simply by observing its color.

2

Restaurant/Large batch way

In restaurants, vinegar is often used instead of lime/lemon juice for several reasons: it provides consistent flavor, is more cost-effective, and helps extend the shelf life of the fish sauce.

The fixed ratio for the fish sauce blend is: 1 cup fish sauce : 1 cup sugar : 2 cups water : 2 tablespoons 5% vinegar (1cup = 240ml).

Local Variations in Vietnam

Here’s the quintessential recipe for this beloved Vietnamese dipping sauce, perfect for beginners. But if you’re looking to take it up a notch, let me share some local tips: