Vietnamese Sauce – Nước chấm with sugar substitute

Relatively simple to make with just a few ingredients, this Vietnamese sauce combines sweet, sour, salty, umami, and slightly spicy, elevating the flavor of many Vietnamese salad meals. The sweetness from this condiment typically owes to the white sugar, but this recipe is made with a twist of a healthy touch – a sugar substitute.

Make Vietnamese sauce with me!

Garlic and chili are the solid ingredients in this favorite Vietnamese sauce, adding texture to the sauce. Finely chopped before adding to the sauce, these ingredients infuse their subtle pungent and spiciness into the mix.

Depending on each person’s spicy tolerance, some prefer this sauce to be extra spicy and sharp from the garlic. In this recipe, as my husband is not a fan of spicy, you can expect a subtle hint of spiciness without being too spicy.

A dressing for Vietnamese salad

Apart from fresh rolls, this sauce is a great salad dressing that complements my lemongrass chicken noodle salad. It is a great flavoring condiment to flavor green salad, especially the bitter leaves. As a salad dressing, Nước chấm is low-fat and low-calorie compared to many other salad dressing.

A brief introduction to Vietnamese sauce or Nước chấm

Nước chấm means dipping sauce in Vietnamese. It is a common condiment in Vietnam served with other foods, including grilled meat, salad, and rolls. The balanced taste of citrus and vinegar, the umaminess of natural fish sauce, and the sweetness elevate the taste of many Vietnamese foods, making them a staple in most households.

Since the main ingredient is fish sauce, which has been the primary source of umami taste in Vietnam for centuries, Nước chấm is also called Nước Mắm which means mixed fish sauce.

Like most Southeast Asians, fish sauce is a staple in my kitchen. So, 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 inflammation condition. But if I’m making recipes that involve fish sauce, I only use this brand called Red Boat fish sauce.

About Red Boat Fish sauce

It is all-natural, minimally processed by fermentation of wild-caught anchovies and salt from the sea of Phu Quoc Island. Red Boat fish sauce also contains no preservatives, added sugar, or artificial flavoring, making it the best natural fish sauce I ever allowed in my kitchen.

Due to the sodium content, this sauce can also be used as a substitute for salt. But if you are concerned about your health, check with your physician to see your daily sodium requirement.

Sugar substitutes you can use in Nước chấm

Palm sugar

Natural palm sugar can be an excellent substitute for refined white sugar. Palm sugar generally contains traces of fiber and vitamin B6 compared to white sugar, and they undergo fewer processing steps. Due to the fiber content, it is also relatively lower in glycemic index, meaning it results in lower blood sugar spike. 

This brown-colored sugar native to Southeast Asian countries may also show 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 upon as the main dietary source.

Honey

From time to time, depending on the recipes, I would swap natural palm sugar for honey. Honey is a staple in most households and easy to get, so it can be a convenient choice for natural sweeteners. If a recipe is in a liquid form and won’t require heating (like this recipe), which can decrease the nutritional content of honey, I would go for honey. 

It tastes heavenly, is high in antioxidant properties that support healthy eating, and is a minimally processed choice of natural sweeteners. The main con is that honey’s taste can overpower other ingredients in food, which might result in a weird taste. So opt for a neutral flavor to avoid strong floral or pungent tastes. 

Fruit juice – sweet orange

Freshly squeezed or extracted fruit juice is undoubtedly healthier than white sugar. If any of the choices above bother you, try sweet and watery fruit such as orange. Since this recipe contains citrus, which is lime, orange will work wonders in fulfilling not only the sweet part of this sauce but also the zesty and slightly sour. 

Orange is known as a great source of vitamin C, which is one of the potent anti-inflammatory properties that can potentially help reduce and avoid chronic diseases. Additionally, it is cheaper than high-quality honey and palm sugar (if you live outside Southeast Asia). 

What to eat Vietnamese sauce/ Nước chấm with?

Nước chấm can be eaten with various foods, from meat and carbs to refreshing salad.

1- Dipping sauce

Nước chấm is famous as a dipping sauce for spring rolls, salad rolls, deep-fried food, grilled/fried fish, and a marinade or barbeque meat sauce. 

2- Condiment or gravy

Nước chấm is also served as a side condiment for flavoring or adds spiciness to main foods like stir-fried noodles and soup.

3- Dressing

Noodle salad is one of the famous meals in Vietnam eaten with Nước chấm. It is also my favorite pairing for this sauce – check my Vietnamese lemongrass chicken noodle salad recipe.

Frequently asked questions

Is it necessary to add fish sauce to Vietnamese sauce?

Fish sauce is the main ingredient in Nước chấm. If you want to go for authentic Vietnamese taste and don’t mind a bit of fishy taste, I’d say yes, it is worth the try. Although fish sauce has a fishy smell, when added to the food in appropriate portions, it helps flavor the food without making it taste fishy.

Is fish sauce healthy?

A minimally processed good quality and low sodium fish sauce may contain micronutrients that give health benefits. Fish sauce contains essential amino acids, omega 3, and iron, according to this article.

However, many cheap and store-bought condiments are unhealthy due to preservatives, added sugar, artificial flavoring, high sodium, and all sorts of chemicals to extend the shelf life.

Personally, I think it’s best to check the labels. I’d go for as much natural and organic as it can be. However, it is also essential not to over-consume, as fish sauce is typically high in sodium.

What does fish sauce taste like?

Fish sauce is salty with an umami flavor. The consistency is like a 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. T e fish sauce adds flavor to food, just like how chicken bullion 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 more prominent after mixing for days.

But do note that you need to always cover it tightly in a container and use a clean spoon to scoop it to ensure a longer lifespan. 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 spicy 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 keep it in an air-tight glass jar or 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. With proper storage, it can stay in the fridge for months.

 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

🥣 Did you try this recipe? Let me know your thoughts in the comment below.