Authentic Nuoc Mam (Vietnamese Dipping Sauce and Vinaigrette)
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).
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup of water, for boiling
- 1/4 cup of sugar, for boiling
- 2 tablespoons of sugar
- 3 cloves of garlic
- 2 bird's eye chiles (you can use Thai chiles)
- 3 tablespoons of fish sauce
- 3 tablespoons of lime juice, freshly squeezed
- 1/4 cup of cold water
Instructions
- 1
In a small sauce pot, boil 1/2 cup of water with 1/4 cup of sugar on low heat until it's completely dissolved. Once dissolved, set aside to let cool. Next, use a food processor to mince the garlic, 2 bird's eye chiles, and 2 tablespoons of sugar until minced and well mixed. Once the sugar water is cooled, add in the mixture and stir well. Next, add in the fish sauce and the lime juice. Stir until well blended. Next, add in 1/4 cup of cold water. Blend well. Sample the nuoc mam and adjust as needed. You may need to add more of one of the ingredients depending on what is missing. For added sourness, add in lime juice. For added saltiness, add in fish sauce. For added sweetness, add sugar. To store, pour it into an airtight container and put it in the refrigerator for up to 4 months.