The sauce will keep, covered and chilled for 1 week. Another sauce using nuoc mam, Ginger Fish sauce (Nuoc Cham Gung)is in my files. Enjoy


  • Nuoc Cham (spicy fish sauce)
  • 1 1/2- to 2-inch fresh red chili pepper,seeded and minced wearing rubber gloves
  • 2 garlic cloves, flattened with the side of a cleaver
  • 4 tsp. sugar
  • 1/4 cup nuoc mam (see below)or store bought
  • 2 Tbs. Lime juice, or to taste
  • Nuoc Mam:
  • 3 1/4 -inch slices fresh hot green chili pepper or 1 tsp. dried hot pepper
  • 1 garlic clove
  • 1 tsp. sugar
  • the pulp from a 1/2 peeled and seeded lime
  • 1 vinegar
  • 1 Tbs. water
  • 2 Tbs. good fish sauce or 1 Tbs. anchovy paste


Prepare nuoc mam :In a mortor crush the chili, garlic and sugar. Add the lime pulp to the mixture and blend thoroughly.Blend in the vingar and water and stir in the fish sauce or anchovy paste.

Nuoc cham:In a mortor with a pestle,mash the chili pepper, the garlic and the sugar to a paste. Add the nuoc mam, the lime juice and 1/4 cup water, stir the mixture well, and transfer it to a bowl.

Makes about 2/3 cup or so

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Submitted 6/13/05.
Source: Various sources
Submitted By: Eileen Werth
Vietnamese Dipping sauces