Vietnamese Sweet Fish Sauce Dip (Nước Mắm Chấm)
What is Nước Mắm Chấm?
Nước mắm chấm is the essential Vietnamese dipping sauce, a balance of fish sauce, sugar, lime, garlic and Thai chilies loosened with water. It goes with egg rolls, rice paper rolls, bún bowls, grilled meats and so much more.
I got tired of making more after every 2-3 dishes that needed nước mắm chấm, so this is my big-batch version: about 10 cups, enough for a 6-month supply. And with this method you don't need to waste cycles washing spoons, ladles and more bowls. Just pour and go!
Watch How to Make It
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Vietnamese Sweet Fish Sauce Dip (Nước Mắm Chấm)
A big-batch Vietnamese dipping sauce that makes about 10 cups. Mix it once and keep it in the fridge for all your spring rolls, vermicelli bowls and more.
Ingredients
- 2 cups sugar
- 1 cup boiling hot water
- 2 cups fish sauce I use Three Crabs brand
- 5 cups cold water
- 10 Thai bird's eye chilis minced
- 1 head garlic minced
- 2 whole limes juiced
Instructions
- Add the sugar to a large pitcher or container, pour in the boiling hot water and stir until the sugar fully dissolves.
- Pour in the fish sauce and cold water.
- Add the minced Thai chilis, minced garlic and lime juice, and stir well to combine.
- Taste and adjust, then pour into jars and store in the fridge.
Notes
Big batch: This makes about 10 cups. Store it in airtight jars in the fridge and pour out what you need.
How to use it: As a dip for spring rolls, a dressing for vermicelli bowls or broken rice platters, or with bánh bột lọc, bánh xèo, bánh bèo and more.
