About this Vietnamese sauce
Nước chấm means dipping sauce in Vietnamese. It is also known as Nước Mắm, which means mixed fish sauce.
Very simple to make with just a few ingredients, this Vietnamese sauce brings together sweet, sour, salty, and umami flavors with a mild spicy kick. Perfect to complement many Vietnamese meals from grilled meats, seafood, to salads, noodles, and rice dishes.
While it’s usually made with white sugar, I gave this recipe a healthy twist by swapping it with a sugar substitute.
Table of Contents
- About this Vietnamese sauce
- Make Vietnamese sauce with me!
- Condiment used in this Vietnamese sauce
- The best fish sauce makes the best Vietnamese sauce
- Sugar substitutes you can use in Nước chấm
- What to eat Vietnamese sauce/ Nước chấm with?
- Frequently asked questions
Make Vietnamese sauce with me!
Garlic and chili are the main solid ingredients in this beloved Vietnamese sauce. Crushed and finely chopped, adding texture, subtle heat with a touch of garlicky flavor.
The heat level depends on each person’s spicy tolerance. While some like this sauce spicy and sharp with garlic, you can expect a gentle kick without it being overwhelming.
I also love using this sauce as a quick, light dressing for raw salads. It adds just enough flavor to make eating veggies more enjoyable. You’ll know what I’m talking about if you have tried this chicken noodle salad below
When it comes to salad, Nước chấm makes a great low-fat Asian salad dressing alternative to heavier creamy or oil-based dressings. While it’s easy to overdo it (I’ve been there!), It’s still good to keep an eye on the sodium content.
Making this Vietnamese sauce recipe is so quick and easy, you can whip it up in less than 5 minutes.
In this recipe, I substitute white sugar for mild honey. It is important to use mild-flavored honey to not overpower the fish sauce and lime flavor. (Scroll more to see other options)
Condiment used in this Vietnamese sauce
Since fish sauce is a staple in my kitchen, making this Vietnamese sauce recipe has always been super convenient for me, as it takes me less than 5 minutes. In this recipe, I substitute white sugar for honey. It is important to use mild honey so as not to overpower the fish sauce and lime taste. (Scroll more for other options)
I don’t use condiments much in my recipe, as I have given up all highly processed sauces that can worsen my inflammatory condition. But if I’m making recipes that involve fish sauce, I only use this brand called Red Boat fish sauce.
The best fish sauce makes the best Vietnamese sauce
When it comes to using condiments in my recipes, I like to stick with the most natural and purest condiments. I avoid unnecessary artificial ingredients, with a long list of names I can’t even pronounce.
I only use Red Boat Fish Sauce due to its purity. It is minimally processed, through fermentation of wild-caught anchovies and salt from the sea of Phu Quoc Island.
Though I wouldn’t count on the health benefits too much, good-quality fish sauce might contain minerals like iron! Just keep an eye on the sodium, as it can add up quickly.
The flavor and aroma are the best compared to most brands I’ve tried. I know it’s subjective, but trust me, it makes a difference.
Sugar substitutes you can use in Nước chấm
Palm sugar
Natural palm sugar is a minimally processed substitute for white sugar. It may contain some nutrients like fiber and vitamin B6 compared to white sugar. Due to the fiber content, it is also lower in glycemic index, meaning it results in a lower blood sugar spike.
This brown-colored sugar, native to Southeast Asian countries, may also contain some antioxidant properties due to polyphenols and flavonoid content, based on previous studies. However, note that these nutrients are small and shouldn’t be relied on as the main dietary source.
Honey
If a recipe is in a liquid form and won’t require heating (like this sauce), which can decrease the nutritional content of honey, I would go for this sweetener.
Raw honey is high in antioxidant properties that can support many health benefits. The main con is that honey’s taste can overpower other ingredients in food, which might result in a weird taste. So choose a neutral flavor to avoid strong floral or sour-ish tastes.
What to eat Vietnamese sauce/ Nước chấm with?
1- As condiments to complement stir-fried noodles, rice dishes, and noodle dishes.
2- As a light dipping sauce for spring rolls, salad rolls, deep-fried food, grilled/fried fish, and even a barbeque marinade.
Frequently asked questions
Is fish sauce healthy?
Minimally processed, good-quality fish sauce, through the salt and fish fermentation process, may have some micronutrients. Fish sauce contains essential amino acids, omega-3s, and probiotics, which can offer certain health benefits, though we shouldn’t rely on the nutrition mainly.
Note that many fish sauces can be unhealthy due to all the preservatives, artificial flavoring, high sodium, and all sorts of added chemicals.
It’s best to check the ingredient list and go for the most natural option possible. Even with good-quality fish sauce, it’s important not to overconsume, since it’s typically high in sodium.
What does fish sauce taste like?
Fish sauce is salty with concentrated umami flavor. The consistency is similar to salty soy sauce, which is light and watery. You might not like the fishy smell, but fortunately, it is not meant to be eaten alone.
When mixed with foods or other ingredients (in the appropriate portion, of course), it doesn’t taste like fish much. The fish sauce mainly adds concentrated flavor and saltiness to food, just like how chicken bouillon helps elevate foods like soup and gravy.
Can I make Nước chấm ahead of time?
Yes, you can. In fact, storing this Vietnamese sauce in the fridge can enhance the taste. The flavor of crushed garlic and chili will be stronger after mixing for days, adding a sharp tang.
Just be sure to always cover the container tightly and use a clean spoon to scoop it to maintain the freshness. With proper storage, this Vietnamese sauce can stay up to 2 months.
What does Nước chấm taste?
This Vietnamese dipping sauce tastes like lime water but on the sweet and salty side with a hint of sharpness and spiciness from the vinegar and garlic. It may have a bit of a fish sauce aroma, but not strongly, as the lime, garlic, and vinegar balance the taste.
Can Nước chấm go bad?
Hardly, if you store it properly in a closed-lid container in the refrigerator. The sauce can be quite acidic as it contains lime juice, vinegar, and fermented fish sauce. So make sure to scoop it with a clean spoon whenever you need it.
You may also like
- Chili garlic sauce – Thai sweet chili sauce
- Spicy & creamy mango sauce
- Vietnamese fresh salad rolls
- Oven-baked spring rolls in cups
- Oven-steamed fish with garlic, ginger, and lime
Vietnamese Sauce – Nước chấm with sugar substitute
150
ml5
minutes
This Vietnamese sauce is a staple thin sauce that complements many foods. This recipe substitutes sugar for honey.
Ingredients
2 tbsp white vinegar
2 tbsp freshly squeezed key lime juice
2 tbsp Red Boat Fish Sauce
3 cloves garlic – crushed and chopped
2 tbsp honey
1 Thai red chili – sliced thinly
Directions
- Combine all ingredients in a bowl and mix well.
Recipe Video
Notes
- Thai chili can be very spicy to some people. If you can’t tolerate spicy food, reduce the chili to half or quarter.
🥣 Did you try this recipe? Let me know your thoughts in the comments below.
