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Nuoc Cham (Vietnamese Dipping Sauce)

A dipping sauce traditionally used for Fried Spring Rolls.
Prep Time10 mins
Active Time15 mins
Total Time25 mins
Course: Sauces
Cuisine: Vietnamese
Keyword: dipping sauce, fried, spring rolls, nuoc cham, lime juice, patis
Yield: 1 Cup.
Author: Deirdre K Todd


  • 1/2 c. water
  • 1/4 c. patis (fish sauce)
  • 1/4 c. palm sugar
  • 3 TB fresh lime juice
  • 1 Thai chili pepper, thinly sliced


  • Into saucepan over medium heat; warm water.
  • Add sugar; stirring until dissolved.
  • Remove from heat.
  • Add fish sauce and lime juice and pepper.
  • Allow to sit 15 minutes.

How To Serve:

  • Traditionally used for Fried Spring Rolls.
  • Makes 1 cup.