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Most people are first introduced to Asian cuisine with sushi, but over time, they develop a strong passion for it. When it comes to Asian cuisine, one thing’s for sure: The sauces are overshadowed by the more popular dishes. And when it comes to condiments and sauces, few are better than the Vietnamese. This Nuoc Mam recipe is one of their best.

You know what they say; if there is no fish sauce, it’s not Vietnamese. It’s used in every dish, maybe except for breakfast. Nuoc Mam translates as ‘fish sauce’ in English, but you could consider it a mixed fish sauce.

This Nuoc Mam recipe is a great combination of savory fish sauce and garlic, sour lemon juice, and sugar. Topped with chilies, this one makes a delicious dipping sauce that could be paired with a variety of dishes, as you can see below.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Pro Tips
Fourth of July Nuoc Mam Recipe: Tangy-Sweet Grilled Delight
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Nuoc Mam recipe in a bowl — Nuoc Mam in a bowl

Ingredients

Water — 6 tbsp.
Granulated sugar — 4 tbsp.
Lemon juice — 1 ½ tbsp.
Fish sauce — 6 tbsp.
Garlic — 3 cloves, minced
Bird’s eye chili pepper —1, finely sliced

Instructions

Mix the sugar and water in a mixing bowl until the sugar is dissolved.

Add fish sauce and mix to combine.

Finally, add the lemon juice.

Stir the mixture for one last time.

Add garlic and chili pepper before serving.

Substitutions

Granulated sugar — Most Nuoc Mam recipes call for granulated sugar, but brown sugar might be better suited for this one. The dark and rich flavor provided by brown sugar compliments the other ingredients better.

Lemon juice — If you have lemon juice, go for it. If lemon juice is not an option, this Nuoc Mam recipe also works with lime juice or orange juice.

Fish sauce — Traditionally, a Nuoc Mam recipe is incomplete without fish sauce. It’s both the heart and soul of the sauce. However, if fish sauce is not an option, soy sauce works great too! Tamari is another alternative, but soy sauce works better.

Variations

Filling — Just because Nuoc Mam is essentially a condiment, it doesn’t mean it won’t be filling. You might want to consider adding some vegetables to the mix if you want to make some additions. Shred a carrot or a cucumber and see where it takes you.

Tangy — Lemon juice brings what you expect to the table: flavor and acidity. But it can be replaced by rice wine vinegar. You don’t need much, a teaspoon or two is enough to get the job done. The vinegar provides what lemon juice lacks: a rich, complex, tangy flavor.

Equipment

Measuring spoon

Mixing bowl

Whisk

Storage

Pour any leftover Nuoc Mam into an airtight container. You can refrigerate the leftovers for up to a month.

Another alternative would be to store the leftovers in a dark, cool place (like your pantry), in which case the sauce would last for up to 3 weeks.

Pro Tips

Adjust — Although most Nuoc Mam recipes call for similar ingredients, if it’s too much for you, feel free to adjust the amounts. Less fish sauce and more sugar might be better for you if the sauce is too strong for you.

Serving — This Nuoc Mam recipe makes a great dipping sauce that can be enjoyed with various dishes. My favorite ones are Vietnamese spring rolls, salads, and com tam. Try it!