Back
4.3 from 18 votes

Classic Nước Chấm - Vietnamese Fish Sauce Recipe

Vietnamese dipping fish sauce (nước mắm chấm) is a classic condiment, perfect for enhancing Vietnamese dishes. Easy to make with simple ingredients, it refrigerates well for two months.

Prep Time
10 mins
Course: Condiments
Cuisine: Vietnamese

Ingredients

  • ½ US cup high-quality fish sauce (120ml) (adjust to taste)
  • ½ US cup sugar (120ml) (adjust to taste)
  • 1½ US cup water (240ml) (adjust to taste)
  • 2 tbsp Vinegar (5%) / Lime juice (adjust to taste)
  • 1 clove garlic
  • 1 Thai chili

Instructions

    Cup of Yum
  1. Mince the garlic and chili.
  2. In a small saucepan, combine the fish sauce, sugar, and water.
  3. Heat the mixture over medium heat, stirring until the sugar dissolves. Skim off all the scums from the surface of the sauce.
  4. Add vinegar. Remove the saucepan from heat and let the mixture cool to room temperature.
  5. Transfer the sauce to a clean jar or bottle with a tight-fitting lid. It could be stored up to 2 months.
  6. Add minced garlic and minced chili each time you use the sauce.

Notes

  • Feel free to adjust to your taste—try a 1:1:2, 1:1:3, 1:1:4, or even a 1:1:5 ratio if your fish sauce is saltier or milder than mine.