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la lot grilled beef skewers in betel leaves

Fish Sauce Dipping Sauce (Nuoc Cham)

This recipe comes to us from the kitchen of Van Le-Hugh, culinary teacher of Blue Chilli Kitchen and regular participant at the Neff Market Kitchen Cooking School.



  • 4 tsp white sugar
  • 1/2 cup warm water
  • 1/4 cup fish sauce
  • 2 kumquat (or 1 lime)
  • 2 chillis, chopped finely
  • 1 small clove garlic, crushed
  • sliced carrot, optional



Dissolve sugar in warm water  and let cool a little. Add fish sauce, kumquat/lime and adjust to taste.

Add garlic and chilli (and sliced carrot if using) last so they float on top.

When you are ready to make a fresh batch, keep a little of the existing batch and add this to new batch to enhance flavour.

This dipping fish sauce is used with many, many different dishes.



Notes: This recipe was demonstrated in Van’s class “Vietnamese Street Food”,  April 2019. It is reproduced with permission from Van Le-Hugh.

Image is indicative only and does not reflect the exact ingredients in this recipe.

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