Vegan Vietnamese Dipping Sauce (Nước Chấm Chay)

Hoisin sauce and nuoc cham are not the same. Nước Chấm is a tangy Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and other ingredients. It is used as a condiment for dishes like spring rolls and banh mi.

Hoisin sauce, on the other hand, is a thick, sweet, and savory Chinese sauce made with soybeans, garlic, sugar, and spices. It is commonly used in dishes such as Peking duck and stir-fries. These sauces have distinct flavor profiles and are used in different cuisines and dishes.d dishes.

"Nước Chấm" is pronounced as "noo-uhk chahm" with a slight rising tone on "noo" and a falling tone on "uhk" in "Nước," and a falling tone on "chahm." The "ch" sound in "chấm" is similar to the "ch" sound in "chin" or "chop."


"Nuoc Mam" is pronounced as "nook-mam" with a short "oo" sound in "nook" and a short "a" sound in "mam." The emphasis is placed on the first syllable, "nook."

After preparing the sauce, transfer it to a jar or bottle with a tight-fitting lid.
If you prefer a milder flavor, place the jar or bottle directly in the refrigerator. Nước Chấm can be stored in the refrigerator for up to three weeks.

💣For a more intense flavor, you have the option of allowing the sauce to ferment at room temperature before refrigeration. This step is entirely optional but can enhance the depth of flavors. Make sure to use a sterilized or deeply sanitized jar. Leave the tightly sealed jar of sauce at room temperature for 6-8 hours to initiate fermentation. Keep in mind that during fermentation, gases may build up, so it's essential to periodically "burp" the container by slightly unscrewing the lid to release any pressure.

After the initial fermentation period, move the jar or bottle to the refrigerator for storage. The flavors will continue to develop and improve over time.

Nuoc Mam, commonly known as Vietnamese fish sauce, is a highly regarded condiment that holds great cultural significance in Southeast Asian cuisine, particularly in Vietnamese, Thai, and Cambodian dishes. This fermented delicacy is crafted by combining fish, salt, and water and allowing the mixture to undergo a slow and transformative fermentation process that lasts several months to a year.

The result is a pungent, umami-packed liquid with a complex flavor profile.
Nuoc Mam's production process involves cleaning small, saltwater fish and combining them with salt. The mixture is then left to ferment in large barrels or containers, where enzymes and beneficial bacteria break down the fish proteins.

Over time, this natural fermentation process gives rise to its distinct aroma and robust flavor. By the time Nuoc Mam hits restaurant tables as a common spring roll condiment, it has generally had sugar, vinegar (or citrus juice), and sliced red chilies added to it. The end product is a condiment that boasts a harmonious blend of saltiness, sweetness, and umami, which is perfect for crispy fried appetizers, or over rice.

Whether it's used as a dipping sauce for summer rolls, a marinade, or a base for soups and stir-fries, Nuoc Mam imparts a unique savory and slightly sweet taste. Making it completely vegan means replacing the fish with vegetarian oyster sauce, or vegan fish sauce, both of which usually get their umami quality from mushrooms.