This quick Vegan Nuoc Cham recipe is ready in just 5 minutes! It’s the vegan version of the classic Vietnamese dipping sauce Nuoc Mam Cham, traditionally made with fish sauce. This recipe is tangy, salty and spicy, it’s the perfect dipping sauce for vegetarian spring rolls, Vietnamese pancakes (Bánh Xèo) or drizzling over noodle bowls!
Since moving to Vietnam, I’ve been lucky enough to enjoy so much incredible vegetarian Vietnamese dishes, from fresh spring rolls to crispy bánh xèo. One thing I absolutely loved every time was the small bowl of nước chấm chay (vegan dipping sauce) served on the side for the extra burst of flavor that ties everything together.
After tasting it so many times and learning from local cooks and new friends along the way, I finally started making my own version at home! Now, whenever I’m cooking up a Vietnamese-inspired meal, serving this vegan nước chấm is a must. I use vegan fish sauce for this recipe, but if you can’t find it or don’t like the taste, there is also a soy sauce version for you!
What is Nuoc Cham?
Nước chấm, also commonly known as nước mắm chấm (‘fish sauce for dipping’), is a quintessential Vietnamese condiment that is made from traditional fish sauce (or nước mắm), lime, sugar, chili and garlic. There are many different kinds of dipping sauces in Vietnam, however since this is the most popular, it is simply referred to as nước chấm (“dipping sauce”).
It is often served in Vietnamese restaurants with meat dishes like bún thịt nướng (grilled pork with vermicelli noodles) and bánh cuốn (Vietnamese rice rolls). Many vegetarian and vegan-friendly restaurants also serve nước chấm chay (‘vegan dipping sauce’) with dishes like:
- Gỏi cuốn chay (vegan summer rolls)
- Bánh xèo chay (vegan Vietnamese pancakes)
- Bún chay (vegetarian vermicelli bowls)
Why you’ll love this Nuoc Cham Chay
- Super quick to make: This sauce is ready in just 5 minutes with simple ingredients, many of which are pantry items!
- Bold flavors: This sauce adds so much flavor to any Vietnamese dish, with all the flavor profile notes - sour, umami, spicy, salty and sweet! It doesn’t just complement the dish, it helps elevate it.
- Customizable: While the main ingredients are needed in the recipe, you can play around with the ratios. Like it spicier? Add more chili. Want it sweeter or more sour? Adjust the sugar and lime juice.
- Naturally Vegan: This is a naturally vegan dish that you can serve with many vegan dishes! No animal products whatsoever.
Ingredients you’ll need
- Water: I like to use hot or warm water to dissolve the sugar and dilute the sauce.
- Vegan Fish Sauce: I use a vegan or vegetarian fish sauce that I find in the local stores. This is the main ingredient for this sauce. Many asian supermarkets sell it now, but if you can’t find it try making your own homemade vegan fish sauce. I like this one from The Korean Vegan!
- Sugar: Granulated white or brown sugar works well here.
- Fresh Lime Juice: Freshly squeezed for added freshness and tanginess. Certainly don’t use bottled lime juice from the stores! Lemon juice is a great alternative if you prefer.
- Chili: Fresh red chilis work best in this recipe. Usually Thai red chilis (or Bird’s Eye chili) are the best, but any small red chili will work.
- Garlic: Fresh and minced garlic in this recipe is best, don’t use garlic powder or dried garlic granules.
Now that you have your ingredients ready, let’s make this delicious dipping sauce!
How to make Nuoc Cham Chay
Here’s a step-by-step guide to walk you through the recipe, for the full recipe card, please scroll to the bottom of this post.
Step 1: In a small bowl, add the hot water and sugar. Mix with a spoon until the sugar dissolves.
Step 2: Then add the vegan fish sauce and lime juice. Mix to combine.
Step 3: Lastly, add the finely chopped chili and garlic.
Step 4: Stir to combine. Serve and enjoy!
Extra tips and variations
Be sure to use warm or hot water. This will help dissolve the sugar better. Otherwise you will have a grainy sauce.
Adjust chili accordingly. Be sure to add the chili bit by bit so you can have the sauce according to your spice level. Thai chilis can be very spicy!
Adjust the ingredient ratios to your liking. Depending on the brand of vegan fish sauce you buy, the sodium levels may be higher, so be sure to taste as you go to ensure a right balance of saltiness or you may end up with a very salty sauce. If it’s too salty, adjust with a bit more water, sugar and lime juice. The best part is you can find the ratio that works for you. Everyone has a slight preference on saltiness versus sweetness and sourness, so making it your own will make it more enjoyable!
For the best flavor. To know if you have a well-balanced sauce, you should feel notes of sweet, tart, garlic, chili and umami flavor in every bite! There shouldn’t be one flavor overpowering the rest.
Use vinegar instead of lime juice. Some restaurants also use white vinegar to replace the lime juice since it's cheaper and easier to mix in rather than squeezing many limes. Try adding in vinegar for your own twist!
Add other ingredients! There are also versions of this sauce that use Calamansi, a small fruit with an orange-like flavor. This is a great addition to the sauce if you can find them. Ginger is also a great addition to this sauce, if you like fresh ginger!
How to serve
This vegetarian dipping sauce can be served in several ways, it is usually served at room temperature and in a small bowl:
- On the side as a dipping sauce for summer rolls or spring roll dishes like Chả giò (Vietnamese egg rolls)
- As a dressing for rice or noodle dishes.
- Pour onto delicious and refreshing salads with an Asian twist.
FAQs
Yes, while it won’t have the same umami flavor as the vegan fish sauce, you can substitute it with soy sauce. I like to use a mix of dark soy sauce and light soy sauce to reduce the saltiness.
If your sauce becomes too spicy for your liking, simply remove the chili from the sauce and add about 2 tablespoon of water, ½ tablespoon of fish sauce and ½ tablespoon of sugar to begin with. Taste and adjust as needed.
If you are planning to make this sauce beforehand. I would suggest leaving out the chili and garlic and adding them on the day of serving. I would also recommend using hot water to make the mixture, and letting it cool before storing it in the fridge in an airtight container or glass jar.
Storage Tips
If you have leftover sauce, you can store in a glass jar or airtight container for 4-5 days. However, I prefer to make it fresh on the day I want to eat it and consume leftovers the next day, I find it tastes fresher that way.
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Nuoc Cham Chay (Vegan Vietnamese Dipping Sauce)
Ingredients
- ½ cup hot water
- 2 tablespoon granulated sugar white or brown
- 2 tablespoon lime juice freshly squeezed
- 2 tablespoon vegan fish sauce or soy sauce
- 2 cloves garlic minced
- 1 red chili minced or sliced
Instructions
- In a small bowl, add the hot water and sugar. Mix with a spoon until the sugar dissolves.
- Then add the vegan fish sauce and lime juice. Mix to combine.
- Lastly, add the finely chopped chili and garlic and stir to combine.
- Serve and enjoy!
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