Nước Mắm (Vietnamese Fish Sauce Recipe)

Nước mắm or nước chấm is a Vietnamese dipping fish sauce condiment that is commonly used in Vietnamese cuisine to add flavor and zest to various dishes.

It is a versatile and flavorful sauce that combines sweet, salty, sour, and spicy elements. Nuoc mam is typically served as a dipping sauce for spring rolls, grilled meats, seafood, and other dishes, but it can also be used as a marinade or drizzled over salads and noodles.

Why you’ll love this recipe

Balanced Flavors: Nuoc mam combines sweet, salty, sour, and spicy flavors in a harmonious way.

Versatility: It is incredibly versatile and can be used as a dipping sauce, marinade, or dressing for a wide range of dishes. It complements everything from spring rolls and grilled meats to salads and noodles, making it a versatile condiment in Vietnamese cuisine.

Customization: This dipping sauce can be adjusted to suit personal preferences. If someone likes their sauce spicier, sweeter, or more sour, they can easily adjust the proportions of the ingredients to achieve the desired taste.

Authentic Vietnamese Flavors: If you appreciate Vietnamese cuisine, nuoc cham is a quintessential component of many Vietnamese dishes. Making it from scratch at home can help recreate the authentic flavors of Vietnamese street food and restaurant dishes.

What is the Best Fish Sauce to Use?

The best fish sauce to use for Vietnamese dipping fish sauce will depend on personal preference. However, several reputable brands of fish sauce are well-regarded for their quality and are commonly used in Vietnamese cooking.

These brands often offer different levels of quality and price points, so you can choose based on your budget and taste preferences. Here are a few popular brands of fish sauce that are frequently recommended:

Red Boat Fish Sauce: Red Boat is a premium brand known for its high-quality, small-batch fish sauce made from wild-caught black anchovies. It is often considered one of the best options for nuoc cham due to its rich, complex flavor and umami depth.

Three Crabs Fish Sauce (this one is my favorite): Three Crabs is a widely recognized brand that offers a balanced and flavorful fish sauce that many people enjoy in their nuoc cham. It’s known for its consistent quality.

Squid Brand Fish Sauce: Squid Brand is a more budget-friendly option still considered good for everyday cooking. It has a decent balance of flavors and is readily available in many stores.

When selecting a fish sauce, consider the saltiness, sweetness, and overall flavor profile you prefer. It’s a good idea to taste different brands to find the one that suits your taste best.

Remember that some brands offer different levels of saltiness, so you may need to adjust the quantity used in your nuoc cham recipe accordingly to achieve the desired balance of flavors.

Equipment Needed

• Measuring Cups
• Cutting Board
• Knife
• Mixing Bowl

Ingredients

To make this fish sauce dipping sauce, you only need four basic ingredients: water, high-quality fish sauce, lime, and sugar. Garlic and Thai chili peppers are optional, but they give the dipping sauce additional flavor and heat. I usually mince them or use a mortar and pestle to mash them in.

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

Directions

In a medium bowl, mix together warm water and sugar. Stir until the sugar dissolves. Then, stir in the fish sauce, lime, garlic, and Thai chilies.

Tips for the BEST Nước Chấm

• Use High-Quality Fish Sauce: The quality of fish sauce is crucial to the flavor of your nuoc cham. Look for reputable brands that use quality ingredients and traditional fermentation methods. Premium fish sauces often yield better results.
• Adjust the Ingredients to Taste: This dipping sauce is highly customizable. Start with a basic recipe and adjust the proportions of fish sauce, lime juice, sugar, garlic, and chili peppers to suit your taste preferences. Remember that it should be a harmonious blend of flavors, so taste and adjust as needed.
• Mince Garlic Finely: Mincing or crushing garlic cloves finely ensures that the garlic flavor is evenly distributed throughout the sauce. You can use a garlic press or finely chop the garlic by hand.
• Spice Level: Adjust the amount of chili peppers to control the spiciness of your nuoc cham. Remove the seeds and membranes for milder heat or leave them in for extra spiciness. Taste as you add to avoid making the sauce too spicy.
• Chill Before Serving: Let your sauce chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and develop, resulting in a tastier sauce.

What to serve it with

• Vietnamese Egg Rolls (Cha Gio)
• Vietnamese Grilled Pork Chops (Bun Thit Nuong)
• Vietnamese Crispy Sizzling Pancakes (Banh Xeo)
• Vietnamese Mini Shrimp Pancakes (Banh Khot)

How to store it

Transfer your nuoc cham to a clean, airtight container. Glass jars or plastic containers with tight-sealing lids work well. Ensure that the container is thoroughly cleaned and dry before transferring the sauce.

Refrigerate: Nuoc cham should be stored in the refrigerator to prolong its shelf life. Place the airtight container in the fridge as soon as you prepare the sauce. Nuoc cham typically has a shelf life of a few weeks to a couple of months, depending on the ingredients and storage conditions. Periodically check for any signs of spoilage, such as off odors, mold growth, or changes in color and taste.

Shake Before Use: Before using stored nuoc cham, give it a good shake or stir. Ingredients may settle or separate during storage, and mixing them ensures you get a consistent flavor.

RECIPE