Nuoc cham (dipping sauce)

Nuoc cham (dipping sauce)

(11) Rate it

  • 0:05 Prep
  • Makes 250ml (1 cup)
  • Easy

This famous concoction of lime juice, lemon grass and chilli can be found on every table in Vietnam, and is a must with rice-paper rolls.

Featured in
Winter recipes, Starters recipes


  • 60ml (1/4 cup) water
  • 60ml (1/4 cup) fish sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon finely chopped palm sugar
  • 1/2 stem lemon grass, pale section only, finely chopped
  • 2 long fresh red chillies, deseeded, finely chopped
  • 1 garlic clove, crushed


  • Step 1
    Combine the water, fish sauce, lime juice, vinegar, palm sugar, lemon grass, chilli and garlic in a jug and stir until the sugar dissolves. Serve.


  • 80 kj


  • 0.5g


  • 1g


  • 4g

    Carbs (total)

All nutrition values are per serve


Make this recipe up to 3 days ahead. Store in an airtight container in the fridge.

  • Author: Sarah Hobbs
  • Image credit: William Meppem
  • Publication: Australian Good Taste


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