Nuoc Cham (Vietnamese Spicy Fish Sauce)

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 1.5cups
  • About This Recipe

    “A delicious sauce that goes well with Vietnamese soups and appetizers; if you find it too strong, try increasing the sugar in the recipe a little bit and adding a little water.”


  • 2red chili peppers, minced
  • 4clovesgarlic, pressed
  • 3teaspoons sugar or 1 1/2 packagesartificial sweetener
  • 1/2 cupfish sauce
  • 1 1/2 tablespoonsfresh lime juice, to taste
  • 1cupwater
  • Directions

  • Mash peppers, garlic and sugar into a paste, using mortar and pestle.
  • Add the fish sauce, lime juice and water.
  • Blend well.
  • Seal and refrigerate.
  • Reviews

  • “I was so surprised to find this recipe on here.I would always watch my mother make this and we put it on just about everything we ate.I always used to see her put a chili paste in it and add distilled white vinegar.Hope this adds some more flavor in your nuoc mam.Thanks for posting this recipe!”

  • “Very yummy! My husband added a bit of vinegar and a bit more sugar and it was soooo good!”

  • “Excellent — quite similar to the fish sauce at our favorite vietnamese restaurant.I served it on the side in individual bowls and we poured it over our cooked rice noodles. Such a nice change from our usual fare. Thank you Sue L.”

  • “Very good!”

  • “Excellent – very quick and easy to make. I halved the recipe and served as suggested by SueL with Vietnamese Meatballs #70235. I also warmed the water slightly to help dissolve the sugar. Thanks Sue!”