Vietnamese Dipping Sauce Variations Everyone has their own version of this recipe. Nuoc cham translates to dipping sauce while nuoc mam pha translates to mixed fish sauce. They are 2 different names for the same sauce. If you’ve never had it before, it smells a little funky but adds SO much flavour to a dish. Nuoc Cham Video What is the difference between nuoc mam and nuoc cham There is no difference between them. It’s a sauce made of sugar, garlic, lime, chillies, and fish sauce ( shocker), giving it a salty, sweet, sour and a little spicy taste all in one sauce! It’s often used as a dipping sauce (think lemongrass pork, prawn spring rolls…mmmm) or as a dressing drizzled over a bowl of vermicelli with veg. Whichever name you call it, it is delicious.
I’ve been told “nuoc cham” means ‘sauce’ in Vietnamese whereas “nuoc mam” is more specifically ‘fish sauce’ which would be more accurate in this case. You may also see it commonly referred to as “nuoc cham” in many restaurants. Nuoc mam is a staple in Vietnamese cuisine.
The Vietnamese arrived in the area and commercialized the fish sauce by keeping. Before 1693, Phan Thit was a territory of Champa. Phan Thit can be identified with Vietnamese fish sauce. The birthplace of fish sauce is believed to be from Phan Thit. Serves: 1/2 cup | Prep time: 10 mins | Mix time: 30 seconds Jump to recipe | Fish sauce has a 300 year history dating back to the Champa kingdom of the Cham people. Date Published: August 19th, 2020 | Last Updated: August 19th, 2020Īuthor: Abby | Category: sauces, dips, asian
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