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A small white bowl filled with Vietnamese dipping fish sauce, with minced garlic and chili

Nước Chấm (Vietnamese Fish Sauce): Tips & Regional Touches

Vietnamese dipping fish sauce (nước mắm chấm) is a classic condiment, perfect for enhancing Vietnamese dishes. Easy to make with simple ingredients, it refrigerates well for two months.
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Prep Time: 10 minutes
Course: Condiments
Cuisine: Vietnamese
Author: Cielle

Ingredients

  • ½ US cup high-quality fish sauce (120ml) (adjust to taste)
  • ½ US cup sugar (120ml) (adjust to taste)
  • 1½ US cup water (240ml) (adjust to taste)
  • 2 tbsp Vinegar (5%) / Lime juice (adjust to taste)
  • 1 clove Garlic
  • 1 Thai Chili

Instructions

  • Mince the garlic and chili.
  • In a small saucepan, combine the fish sauce, sugar, and water.
  • Heat the mixture over medium heat, stirring until the sugar dissolves. Skim off all the scums from the surface of the sauce.
  • Add vinegar. Remove the saucepan from heat and let the mixture cool to room temperature.
  • Transfer the sauce to a clean jar or bottle with a tight-fitting lid. It could be stored up to 2 months.
  • Add minced garlic and minced chili each time you use the sauce.

Notes

Feel free to adjust to your taste—try a 1:1:2, 1:1:3, 1:1:4, or even a 1:1:5 ratio if your fish sauce is saltier or milder than mine.
Tried this recipe?Let us know how it was!