Best 7 Vietnamese Table Sauce Recipes

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**Vietnamese Table Sauce: A Flavorful and Versatile Condiment**

Vietnamese table sauce, also known as nước chấm, is a ubiquitous condiment in Vietnamese cuisine. This flavorful sauce is served alongside many dishes, including rice, noodles, grilled meats, and fresh vegetables. It is made with a combination of fish sauce, rice vinegar, sugar, lime juice, and garlic. Some variations may also include chili peppers, shallots, or pineapple. The resulting sauce is salty, sour, sweet, and slightly spicy, with a complex flavor profile that complements a wide range of dishes.

In this article, you will find three different recipes for Vietnamese table sauce. The first recipe is a classic version that uses only a few simple ingredients. The second recipe is a vegetarian version that uses soy sauce instead of fish sauce. The third recipe is a spicy version that includes chili peppers. No matter which recipe you choose, you are sure to enjoy this delicious and versatile condiment.

Here are our top 7 tried and tested recipes!

NUOC CHAM (VIETNAMESE SPICY DIPPING SAUCE)



Nuoc Cham (Vietnamese Spicy Dipping Sauce) image

This sauce can be used for dipping veggies, meats, or egg rolls. It's also great spooned over a bowl of steaming hot pho or other rice noodle soup. For me this sauce IS the flavor of Vietnamese cooking. Enjoy! This can be stored in the fridge for up to two weeks.

Provided by CJ

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 10

Number Of Ingredients 7

3 ½ fluid ounces water
6 spicy red chile peppers, seeded and minced
6 cloves garlic, minced
¼ cup fish sauce
¼ cup rice vinegar
¼ cup white sugar
¼ cup lemon juice

Steps:

  • Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
  • Stir lemon juice into the cooled liquid.

Nutrition Facts : Calories 36.3 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 440.8 mg, Sugar 6.8 g

SAIGON CREPES WITH VIETNAMESE TABLE SALAD AND CILANTRO LIME DIPPING SAUCE



Saigon Crepes with Vietnamese Table Salad and Cilantro Lime Dipping Sauce image

Provided by Food Network

Categories     main-dish

Time 1h3m

Yield approximately 8 servings

Number Of Ingredients 26

1/4 cup dried split yellow mung beans
12 ounces coconut milk
1/2 cup water
1 cup rice flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon turmeric
4 cloves garlic
3 ounces fresh ginger, peeled and thinly sliced (a 1 1/2 to 2-inch piece ginger root)
3 tablespoons chili paste (blended hot chili peppers, garlic, oil and salt)
1/2 cup chopped cilantro with stems
1 cup soy sauce
Juice and pulp from 2 freshly squeezed limes
1/2 cup sugar
Salt and freshly ground black pepper
10 leaves red leaf lettuce or green leaf lettuce
1 English cucumber, skin on, chopped
1 cup bean sprouts, trimmed of roots
1 cup mint leaves
1 cup Thai basil
1 cup cilantro leaves
1 cup rau ram leaves (Vietnamese cilantro)
1 cup chopped saw leaf herb (Ngo Gai, Thorny Coriander, or Tabasco parsley)
3 cups bean sprouts
1 cup cilantro leaves
1 bunch scallions, minced

Steps:

  • Toast mung beans lightly in a pan. Transfer to a bowl and soak in water to soften.;
  • For the cilantro lime dipping sauce:
  • Add the garlic cloves, fresh ginger, chili paste, cilantro, soy sauce, lime juice and pulp, water, and sugar, 1 ingredient at a time through the feed opening of a running blender. Allow "sauce" to rest for 10 minutes before tasting and adjusting seasoning with salt and pepper, as needed. Pour into individual dipping bowls.
  • Assemble the table salad by arranging the lettuce, cucumber, bean sprouts, mint, basil, cilantro, rau ram, and saw leaf herb in separate mounds on a serving platter.
  • Prepare the filling for the crepes by tossing the bean sprouts, cilantro leaves, and scallions together.
  • To cook the crepes, drain the mung beans and combine in a blender with coconut milk, water, rice flour, sugar, salt, and turmeric. Puree until smooth, and then strain into a small pitcher. Heat a crepe pan with a small amount of oil, and pour a thin layer of batter into the hot pan. When the crepe is cooked though and the down side is crisp, add the filling (bean sprouts, cilantro and scallions), fold the crepe in half and transfer to a serving plate. Serve crepes with table salad and dipping sauce.

CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM)



Classic Vietnamese Dipping Sauce (Nước chấm) image

Try this sweet & tangy classic Vietnamese dipping sauce known as Nước chấm. Made with fish sauce, fresh lime juice, garlic & sugar. A delicious spring roll dipping sauce or vermicelli sauce!

Provided by Jamie

Categories     Sauces

Time 5m

Number Of Ingredients 9

¼ cup fish sauce ( - see Note 1; vegetarian option in Note 2)
¼ cup sugar
⅓ cup water
2 Tablespoons lime juice ( - freshly squeezed (about half a lime))
2 teaspoons rice wine vinegar ( - see Note 3)
1 clove garlic ( - finely diced)
1 small Thai chili pepper ( - finely diced)
1 Tablespoon shredded carrot
1 teaspoon chili garlic sauce ( - (optional))

Steps:

  • Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1204 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

VIETNAMESE DIPPING SAUCE



Vietnamese Dipping Sauce image

An easy Nuoc Cham recipe - Vietnamese Dipping Sauce. This recipe originally accompanied Crispy Spring Rolls. Nuoc cham is a must at every Vietnamese table, no matter what is served.

Provided by Mai Pham

Categories     Sauce     Garlic     Pepper     No-Cook     Quick & Easy     Lime

Yield Makes about 1 cup

Number Of Ingredients 7

3 Thai bird chilies or 1 serrano chili, or to taste
1 clove garlic, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
5 tablespoons fish sauce
2 tablespoons finely shredded carrots for garnish (optional)

Steps:

  • Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic and sugar in a mortar, and pound into a coarse, wet paste. (If you don't have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.
  • NOTE: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.

VIETNAMESE SAUCES



Vietnamese Sauces image

Two vital sauces if you cook vietnamese :) The Nuoc Cham is presented in regular and vegetarian forms. Once again from the best cookbook: Hot, Sour, Salty, Sweet.

Provided by Abi Fae

Categories     Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 28

1/4 cup lime juice
1/4 cup fish sauce
1/4 cup water
2 teaspoons rice wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 bird chile, minced
1/2 tablespoon shredded carrot
3 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon garlic, finely chopped
1 teaspoon lemongrass, finely cpped
1/8 teaspoon cinnamon
1 bird chile, minced
1 teaspoon peanut oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup dry roasted peanuts
2 tablespoons tamarind powder (dissolved in the 2 T warm water)
2 tablespoons warm water
2 teaspoons peanut oil
4 garlic cloves, minced
3 tablespoons ground pork
3 tablespoons fermented soybean paste
1 cup water
1 1/4 teaspoons sugar
1 -2 bird chile, minced
lime juice

Steps:

  • Nooc Cham (regular and vegetarian):.
  • Combine all the ingredients and dissolve the sugar completely. This works easily with stevia instead of the sugar. I use 2-4 drops.
  • Keeps in the refrigerator for up to 3 days. Store in tightly sealed glass container in the fridge.
  • Vietnamese Peanut Sauce:.
  • Using a food processor or mortar, pound peanuts to a course powder. Set aside.
  • Sieve the tamarind and water. Set aside the liquid, discard the solids.
  • Heat the oil in a wok or skillet over high heat. Add garlic and stir fry about 15 seconds, until color begins to change. Toss in the pork and cook until it is cooked through.
  • Add soybean paste and tamarind and stir until blended. Add 1/2 cup of water. Then stir in most of the ground peanuts (reserve 1 T for garnish). Add the sguar and chiles. Add water until you reach the desired texture (thick and pourable, but not watery).
  • Serve at room temperature or warmer. Squeeze a lime over it and add the reserved peanuts.
  • This keeps in the refrigerator for 3 days or freezes for one month. Reheat before serving.

Nutrition Facts : Calories 82.3, Fat 5.3, SaturatedFat 0.8, Cholesterol 0.2, Sodium 1130, Carbohydrate 6.5, Fiber 0.7, Sugar 3.6, Protein 3

SWEET-AND-SOUR VIETNAMESE DIPPING SAUCE



Sweet-and-Sour Vietnamese Dipping Sauce image

Known as nuoc cham, this dipping sauce appears on almost all Vietnamese tables.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 7

1 1/2 teaspoons minced garlic
1 teaspoon ground chile paste
1 Thai bird chile, or Serrano pepper, chopped (optional)
1/4 cup Asian fish sauce (nam pla)
2 tablespoons fresh lime juice
1/4 cup sugar
2 tablespoons grated carrots, for garnish

Steps:

  • With a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife). Transfer to a bowl. Add fish sauce, 2/3 cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Serve sprinkled with carrots.

NUOC CHAM (VIETNAMESE DIPPING SAUCE)



Nuoc Cham (Vietnamese Dipping Sauce) image

My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!

Provided by Calamity in the kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 20

Number Of Ingredients 8

¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½ lemon, juiced
3 cloves garlic, minced
3 Thai chile peppers, chopped
1 green onion, thinly sliced

Steps:

  • Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.7 g, Fiber 0.3 g, Protein 0.4 g, Sodium 219.8 mg, Sugar 3 g

Tips:

  • Use fresh, quality ingredients: The fresher the ingredients, the better your sauce will taste. Look for ripe tomatoes, garlic, and chili peppers.
  • Don't be afraid to adjust the ingredients to your taste: Everyone has different preferences, so feel free to add more or less of any ingredient to suit your taste.
  • Let the sauce rest before using: This will allow the flavors to meld together and develop.
  • Store the sauce in a cool, dark place: The sauce will keep for up to 2 weeks in the refrigerator.

Conclusion:

Vietnamese table sauce is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be customized to your own taste. So next time you are looking for something to add a little extra flavor to your meal, give Vietnamese table sauce a try!

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