Vietnamese Nuoc Cham is the perfect dipping sauce for summer rolls and salads! Learn how to make this Nuoc Cham Recipe at home, without fish sauce, for a vegan twist!
Nuoc Cham (pronounced nook-cham) is a staple in Vietnamese cooking. Itโs a deliciously balanced sauce that combines salty, sweet, sour, and spicy elements, making it the perfect accompaniment to a variety of Vietnamese dishes.
Traditionally made with fish sauce, weโre giving it a vegan makeover thatโs just as tasty and versatile! Instead of fish sauce, we use vegan fish sauce or soy sauce.
Nuoc Cham vs. Nuoc Mam
Nuoc Cham (nฦฐแปc chแบฅm) is a dipping sauce that includes Nuoc Mam (fish sauce) as one of its main ingredients but is diluted and flavored with additional ingredients.
Nuoc Mam (nฦฐแปc mแบฏm) the Vietnamese term for fish sauce. It’s a condiment made from fermented fish and salt.
email me this recipe ๐
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Serving Suggestions
Nuoc Cham is incredibly versatile. Here are some ideas on how to use it:
- As a Dip: Perfect for Vietnamese Summer Rolls, Spring Rolls, or Crispy Vietnamese Crepes (Banh Xeo).
- As a Dressing: Drizzle over Asian salads to give them a delightful sweet and sour flavor. It’s typically used as a dressing for Vietnamese Rice Noodle Salad with Egg Rolls (Bun Cha Gio).
- As a Sauce: Great with fried rice or stir-fry noodle dishes.
Ingredients
See recipe card for quantities.
- Fish Sauce: Our vegan alternative to fish sauce is vegan fish sauce or soy sauce, providing that savory depth. You can find it in large grocery stores, Asian shops, or online. Soy sauce works too, but it will give the sauce a darker color. Flexitarians can use fish sauce if preferred! ๐
- Sugar: Adds sweetness. White sugar or palm sugar, whatever you have at home.
- Lime Juice: Adds a refreshing, tangy kick. Some recipes call for rice vinegar, which works too. But fresh lime juice adds another level of freshness.
- Garlic & Chili: Adds flavor and mild heat. Use any kind of red chili and adjust to your spice preference. Thai chilies are great for that extra fiery touch.
- Warm Water: Used to dilute the sauce. For a salad dressing, don’t dilute it too much, as many salad ingredients will release additional moisture.
Pro Tips & Variations
- The preparation is a breeze: Combine all ingredients in a small bowl and mix well. Let it sit for a few minutes to allow the flavors to meld.
- Customizing: Feel free to tweak the recipe to suit your taste. More garlic, less chili, a bit of rice vinegar โ make it your own!
- Carrots: Add one tablespoon of shredded carrot for a bit of color and texture.
- Storage: Keep your Nuoc Cham in an airtight container or clean mason jar in the fridge. It will stay fresh for up to a week.
If you enjoyed this recipe, please consider leaving a โญ star rating and let me know how it went in the ๐ comments below.
Follow me on Instagram, Pinterest, or Facebook, and sign up for my free newsletter to stay updated with new recipes. Thank you for your support! โค๏ธโจ
๐ Recipe
Nuoc Cham Sauce
email me this recipe ๐
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 tbsp white sugar
- 1 tbsp vegan fish sauce, or soy sauce, the original recipe uses fish sauce
- 1 tbsp lime juice
- 2 tbsp warm water, or more, adjust to your taste
- 1 small clove garlic, minced
- some chili, finely sliced or minced
Instructions
- Finely chop the garlic and slice the chili into thin rings. Combine all ingredients in a bowl and mix well.
- Let it sit for a few minutes to allow the flavors to meld, then use as a dipping sauce for summer rolls or as an asian salad dressing.
Notes
- Customizing: Feel free to tweak the recipe to suit your taste. More garlic, less chili, a bit of rice vinegar โ make it your own!
- Carrots: Add one tablespoon of shredded carrot for a bit of color and texture.
- Chili: Use any kind of red chili and adjust to your spice preference. Thai chilies are great for that extra fiery touch.
- Storage: Store the sauce in a clean mason jar in the refrigerator for up to a week.
Equipment
Nutrition
Comments
No Comments