Quick & Easy

Banh Xeo – Crispy, Sizzling Vietnamese Crepe Recipe

June 18, 2021 by Lima Leave a Comment

Irresistibly crispy, this Vietnamese crepe recipe (Banh Xeo) is packed with shrimp, ground chicken, mung beans and bean sprouts. An easy, yet tasty choice for brunch, Banh Xeo is served with Nuoc Cham – Vietnam’s famous dipping sauce.

Banh Xeo (“baan say-ow”) is a crispy, Vietnamese rice crepe, stuffed with meats and vegetables like shrimp, pork belly, scallions and bean sprouts. In Vietnamese, Bánh refers to cake or bread and Xèo means sizzle, referring to the sound that the rice batter makes when poured into a hot skillet.

I love Banh Xeo because the flavors never fail to delight me – I could eat it all day. Also known in Vietnam as “happy pancakes,” Banh Xeo is literally the perfect recipe for a stay-at-home brunch.

The recipe is really easy – if you can make an omelet, you can make Banh Xeo. If you do not have the exact ingredients, you can easily substitute the ingredients with what you have.

There is no dainty way to eat this dish but its SO OMG TASTY, its totally worth it!

What does Banh Xeo taste like?

The first bite of these rice flour pancakes begins with the refreshingly sweet, yet garlicky taste of Nuoc Cham soaked lettuce and herbs, followed by the crispy, slightly chewy crust of the crispy Vietnamese pancakes.

The medley of flavors ends with the savory notes of the crisply fried ground chicken, shrimp and vegetable fillings.

Is Banh Xeo the same as French crepes?

Banh Xeo is different from French crepes in that it contains no eggs, have a distinctively crispy outer shell and is always savory. French crepes contain eggs and are soft and pliable. They can also be either sweet (e.g., filled with strawberries and Nutella) or savory (e.g., filled with ham and cheese).

Is it hard to make this Vietnamese Crepe Recipe?

Making Banh Xeo is as easy as making a stuffed omelet.

The cooking process includes three easy steps – mixing the batter, prepping the ingredients and finally cooking the crepe.

What ingredients are needed to make this Vietnamese crepe recipe?

The batter ingredients include flour, turmeric powder, salt, sugar, water and coconut milk. I also include use a little oil to help fry and crisp the crepe.

Flour – Banh Xeo is traditionally made with white rice flour. However In this Vietnamese crepe recipe I use a combination of all purpose flour and rice flour because all purpose flour browns a little better and gives a really lovely color. Feel free to go full traditional and use rice flour if you prefer.
Turmeric powder – turmeric is a signature ingredient for this recipe as it provides the rich yellow color of the crepe. While turmeric has many beneficial properties, its use in this dish does not add much flavor. If you wanted to avoid turmeric, you can either omit it or use food color instead.
Coconut milk – since coconuts are abundant in Vietnam, coconut milk is often included in many Vietnamese recipes. Coconut milk gives the crepes a delicious, distinctive flavor. The use of coconut milk is optional.
Water – Banh Xeo batter is traditionally made with water. I use warm water in this recipe because it helps the rice flour dissolve more easily. You can also use beer or carbonated water. Carbonation is often used to add more crisp to dishes like fish ‘n chips and fried chicken.
Scallions – Scallions give the pancakes some texture and peppery flavor.

The meat and vegetable fillings for Banh Xeo typically varies from region to region. For example, in coastal areas a variety of seafood like octopus and shrimp is used. In other areas, starfruit is also included in the filling. This Vietnamese crepe recipe uses shrimp, ground chicken, onions, bean sprouts, mung beans and scallions.

Shrimp – I use small to medium peeled and deveined shrimp for this dish. Vietnam is famous for its fresh seafood markets so for a more authentic taste, use fresh shrimp if you can.
Ground Chicken – I use fresh ground chicken from my local grocery store in this Vietnamese crepe recipe. The ground chicken can also be substituted with ground pork or sliced pork belly or fried firm tofu.
Onions and Scallions – I like to use a combination of sliced white onion and thinly sliced scallion (green onion) to add a little sweet/peppery flavor and texture to this dish.
Bean sprouts – sprouts add a bit of garden-fresh crunch and texture to the dish.
Mung beans – these beans are typically sold dry in the store – an easy way to prepare them is to soak them overnight and then microwave them until soft. I really love including them because the plain cooked version tastes like edaname.
Other fillers – other commonly used fillers include cucumber, carrot, pickled radish, octopus and mushrooms.

Banh Xeo is typically served with lettuce, fragrant herbs and a dipping sauce.

Lettuce – greens are traditionally served with Banh Xeo – a variety of types like red lettuce, mustard greens, butter lettuce and iceberg work well.
Fragrant Herbs –while mint is often served with Banh Xeo, other herbs like cilantro and basil work too.
Dipping sauce – If you do not have some Nuoc Cham on hand, you can make some using my Nuoc Cham recipe. This addictive dipping sauce is made of water, sugar, lime juice and fish sauce. It’s basically a limeade with an umami punch. Optional flavoring ingredients such as minced garlic and chilis enhance the flavor.

How do you make Banh Xeo?

Banh Xeo can be made in three easy steps as shown below. For optimal crispiness, it needs to be cooked and served immediately.

Step One – Prepare the Batter – Whisk the dry ingredients – all purpose flour, rice flour, turmeric, salt and sugar in a large bowl to ensure even distribution. Add the water and coconut milk. Mix well. Add the scallions and mix. Let the batter rest in the fridge for at least a half hour to overnight.

If you decide to make the batter ahead, just refrigerate after Step One until you are ready. Stored in an airtight container the batter can be made up to four days ahead.

Step Two – Prepare the lettuce leaves, herbs and dipping sauce – Wash and dry the lettuce leaves and fresh herbs. Arrange on a serving platter. If you don’t happen to have Nuoc Cham on hand, you can easily make it in about five minutes using my Nuoc Cham recipe. Pour the Nuoc Cham dipping sauce equally into individual serving bowls. You want to prepare all the accompaniments right before you start cooking so that you can eat the Banh Xeo immediately.

Step Three – Cook the Banh Xeo

Heat an eight-inch nonstick skillet on medium to medium high heat. Add half a teaspoon of oil and fry one portion of the sliced onions, chicken and shrimp -about 2-3 minutes. Evenly arrange the cooked onions, chicken and shrimp into a semi-circle on one side of the pan.

Add a third of a cup of crepe batter to the hot pan and swirl in a circular motion. Cover the entire bottom of the pan with a thin layer of batter. Add some bean sprouts and mung beans on top and cover the pan until the bean sprouts just begin to wilt (about 1-2 minutes).

Remove the lid and add half a teaspoon of oil around the edge of the crepe. The crepe is cooked when the edges look crisp and the bottom is golden yellow bottom and bubbly. Carefully fold the crepe in half and slide onto a plate. Serve immediately!

What is the secret to a super crispy, perfect Banh Xeo?

Here are some ways to ensure that you get a crispy crepe everytime:

Batter consistency – when poured from a spoon, the batter should look a little thicker than heavy cream. The perfect batter flows smoothly across the pan. If it moves slowly like ketchup it is too thick – just adjust the flour to water ratio until you get the right consistency.
Let the batter rest – Resting the batter for at least 30 minutes helps the gluten to relax and the starch grains to swells – creating a really nice finish on the pancake.
Excess condensation – if you keep the lid on for too long the condensation can drip back into the pan adding steam which kills the crispiness of the Banh Xeo.
Insufficient oil – sometimes the batter will stick and not crisp up if there is too little oil. This is generally an issue if you are using an older non-stick pan or an unseasoned metal pan. The batter can also sometimes stick because it is too thin.
Too much coconut milk – the fat content of coconut milk can vary depending on the source, the extent to which you shaked the can etc. Too much fat can make the crepes buttery which will prevent it from crisping. In that case reduce adjust the recipe adding a little more flour and water.
Pan is not hot enough – a low temperature will lead to soft crepes.
Pan issues – try a different pan – some pans simply fail and sometimes using a different pan is all you need to do.

Some cooks use carbonated water like beer and selzer instead of water to get a crispier finish. I have never used this trick because the rice flour creates just the right amount of crispiness for me.

How do you serve Banh Xeo?

Banh Xeo is typically served with a side of lettuce and fragrant herbs like cilantro, mint, basil and pickled daikon/carrots. Nuoc cham, Vietnam’s incredibly flavorful dipping sauce is typically served as well. Banh Xeo is eaten by wrapping a small slice of the crepe in the lettuce and herbs and dipping it in Nuoc Cham. In some parts of Vietnam, the Banh Xeo is also wrapped in rice paper.

How do you eat Banh Xeo?

Eat Banh Xeo with your hands. There is absolutely no dainty way to eat it – its messy but so OMG good! Here is how you eat it:

Step 1: Cut a strip of the cooked crepe (about 2-3 bite size).

Step 2: Take a piece of lettuce. Put a few leaves of herbs like cilantro, mint and/or basil on it.

Step 3: Put the Banh Xeo strip on top fold it like a lettuce wrap.

Step 4: Dip it in some Nuoc Cham and Enjoy!

Batter storage

Store Banh Xeo batter in an airtight container in the fridge. The batter will stay fresh for about four days. When ready to use, just give the batter a quick stir to make sure all the ingredients are evenly distributed.

Vietnames Crepe Recipe FAQs

How do you pronounce Banh Xeo?

Banh Xeo is pronounced as “Ban say-oh.” It’s Vietnam’s famous sizzling pancake which is stuffed with meat and vegetables. Along with a side of lettuce and fragrant herbs, Banh Xeo is served with Vietnam’s famous sweet-sour-garlicky dipping sauce – Nuoc Cham.

What is the meaning of Banh Xeo in English?

In Vietnamese, Bánh loosely refers to cake or bread and Xèo means sizzle which refers to the sizzling sound that the rice batter makes when it is poured into a hot skillet. So together the words mean “sizzling cake.”

Where did Banh Xeo originate?

According to Saigoneer, the original banh Xeo or Vietnamese rice crepe most likely originated from Central Vietnam. The crepes became so popular in the central region at one point that locals switched their typical rice diet to Banh Xeo on the second and sixteenth day of the lunar month.

How popular is Banh Xeo in Vietnam?

Today, Banh Xeo is a signature dish within Vietnamese cuisine. In addition to being a popular street food, it is also showcased in high end Vietnamese restaurants.

Banh Xeo comes in many variations having been influenced by multiple regions and cuisines within Vietnam. Accompaniments, for example, can range from star fruit and bananas in Central Vietnam to herbs and fresh greens further south. Banh Xeo is also served wrapped in rice paper rolls in addition to lettuce in some parts of Vietnam.

How do you make banh xeo sauce?

Sweet, sour, spicy, yet refreshingly light, the most basic version of Nuoc Cham, the sauce that is eaten with Banh Xeo consists of of water, sugar, lime juice and fish sauce. Optional ingredients like minced garlic, chilis, slivered carrots and sambal olek may also be added based on visual and taste preference.

Nuoc Cham is often served with spring rolls and noodles. How to make Banh Xeo Sauce or Noc Cham

Is Vietnamese Bánh Xèo made with egg?

There is no egg in Banh Xeo – the yellow color comes from the addition of turmeric which is added to the batter.

Where can I buy rice flour?

I am able to find rice flour quite easily at my local supermarket in the flour isle. Its usually sold in small bags that are piled on top of each other. Bob’s Red Mill is a popular brand that also sells rice flour. Rice flour is also available in health food stores and specialty Asian grocery stores.

Is Banh Xeo vegan?

Traditional Banh Xeo is made with seafood and meats like shrimp, ground pork and pork belly. To make your own vegetarian version, substitute the seafood and meats with pan fried extra firm slices of tofu.

Is Banh Xeo an omelet or a pancake?

While Banh Xeo looks like an omelet and is often referred to as one, it is not made of egg at all. In addition to rice flour and water, the batter includes turmeric, which gives the crepes its signature yellow, omelet like color.

How do you make banh xeo without coconut milk?

To make Banh Xeo without coconut milk, simply omit it and substitute with regular milk or water.

How many calories are in Banh Xeo?

This Vietnamese crepe recipe yields about 6 servings which translates to about 460 calories. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

FINALLY, IF YOU MAKE THIS RECIPE

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

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Banh Xeo (Bánh Xèo) – Crispy, Sizzling Vietnamese Crepes

Irresistibly crispy, these addictive Vietnamese rice crepes or Banh Xeo are packed with shrimp, ground chicken, mung beans and bean sprouts. Perfect for brunch!

Prep Time10 mins

Cook Time15 mins

Resting Time20 mins

Total Time45 mins

Course: Breakfast, Snack

Cuisine: Vietnamese

Keyword: banh xeo, crispy vietnamese crepes, sizzling crepe, vietnamese crepe recipe, vietnamese sizzling crepe

Servings: 6 people

Calories: 460kcal

Author: Lima

Equipment

8 inch nonstick frying pan

Ingredients

Batter

1 cup all purpose flour
1 cup rice flour
1/2 tsp turmeric powder
1/2 tsp salt
1 tbsp sugar
2 cups warm water
1/2 cup coconut milk
3 scallions thinly sliced
3 tsp vegetable oil for frying

Filling

1/2 pound shrimp peeled, deveined and sliced in half lengthwise
1/2 pound ground chicken
1 onion thinly sliced
2 cups bean sprouts
3 tbsp mung beans soaked and bolied

Salad and herb accompaniment

1 head lettuce e.g., butter, Boston or iceberg
6 basil leaves
6 mint leaves
3 cilantro stems with leaves cut into 3 inch sections

Dipping Sauce

2 cup Nuoc Cham divided into six dipping bowls (1/3 cup each)

Instructions

Prepare the batter

Whisk the dry ingredients – all purpose flour, rice flour, turmeric, salt and sugar in a large bowl to ensure even distribution. Add the water and coconut milk. Mix well. Add the scallions and mix. Let the batter rest in the fridge for at least a half hour to overnight.

Prep the lettuce leaves, herbs and dipping sauce

Wash and dry the lettuce leaves and fresh herbs. Arrange on a serving platter. Pour the dipping sauce into individual serving bowls.

Cook the Banh Xeo

Divide the sliced onions, ground chicken, shrimp into six equal portions. Heat an eight-inch nonstick skillet on medium to medium high heat. Add half a teaspoon of oil and fry one portion of the sliced onions, chicken and shrimp -about 2-3 minutes. Evenly arrange the cooked onions, chicken and shrimp into a semi-circle on one side of the pan.
Add a third of a cup of crepe batter to the hot pan and swirl in a circular motion. Cover the entire bottom of the pan with a thin layer of batter. Add some bean sprouts and mung beans on top and cover the pan until the bean sprouts just begin to wilt (about 1-2 minutes).
Remove the lid and add half a teaspoon of oil around the edge of the crepe. When the edges are crisp and the crepe is cooked to a crispy golden yellow, fold half of the crepe over and slide onto a plate. Serve immediately.

Video

Notes

Nutrition

This Vietnamese crepe recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Nuoc Cham – Best Vietnamese Dipping Fish Sauce

June 8, 2021 by Lima 36 Comments

Sweet, sour, spicy, yet refreshingly light, this is the best Vietnamese Dipping Sauce (Nuoc Cham) you’ll ever have! It’s so tasty, you’ll want to sip it! It’s my secret flavor bomb, that adds that perfect zing to almost any recipe!

Nuoc Cham (nước chấm) is a classic Vietnamese dipping sauce that is made from fish sauce (nước mắm chấm), water, sugar, lime juice, garlic and chili peppers. A staple of Vietnamese cuisine, Nuoc Cham is typically used as a dipping sauce but is also a key flavor ingredient for a variety of Vietnamese dishes, from crepes and noodles to seafood and beef.

Don’t quite know what it is? If you have had Vietnamese food before, it’s that beautiful, light honey colored sauce sprinkled with minced garlic and chilis that is served as a dipping sauce with spring and summer rolls.

The sauce consists of an addictive range of delicious flavors ranging from just the right amount of sweet and sour, followed by a little salt and ending with pops of spicy chili notes. I like mine because its sweet and garlicky with a burst of lime and the best part of this recipe is that you can easily customize the proportion of each flavor component to suit your own preference.

Why make this sauce?

Ready in under 5 minutes, this sweet-chili-lime-garlic dipping sauce is not only great with Asian cuisine like fried wontons but is a game changer with everyday foods like chicken wings, fish tenders and nachos. Alone or combined with olive oil or drops of sesame oil, it transforms into a finger licking dressing that is delicious, drizzled on cold rice noodles or salad based pizzas.

Adding a little grated ginger and Sambal Olek to the base recipe is one of my favorite variations to add a little pizzazz to weeknight dinners like juicy pan fried salmon with crispy skin. If you love Asian dipping sauces, its a delicious, lighter alternative to peanut sauce.

The primary ingredient in this recipe is fish sauce which, if you have never tried before, warrants a special introduction. The first time I opened a bottle of fish sauce, I was at a bit of a loss about how this would work as an ingredient. Fish sauce straight from the bottle has a very fishy flavor, is extremely salty and you’ve-gotta-be-kidding pungent.

After a little experience though, I found that used correctly, fish sauce adds a serious umami punch that can add an ovation-worthy range of possibilities to my day-to-day menu. Because of its potency, a little fish sauce goes a very long way. Also, recipes like Nuoc cham, which calls for larger amounts of fish sauce, typically include other components like lime juice, garlic and water, which balances out the strong straight-out-of the-bottle flavor.

What is Vietnamese dipping sauce made of?

A pantry staple in the Vietnamese kitchen, Nuoc Cham or Vietnamese Dipping Sauce is made of water, sugar, lime juice and fish sauce. Its basically a limeade or lemonade with an umami punch. Optional flavoring ingredients such as minced garlic and chilis enhance the flavor.

Ingredients for Nuoc Cham Vietnamese Fish Dipping Sauce

Most of the sauce is water. Because the sweet component is so important its critical to make sure that the sugar dissolves completely. I typically boil (or microwave) a small amount of the water first, then add the sugar and stir to make sure that every grain melts into the liquid. Once the sugar has dissolved I add the rest of the water which should be cooler because the final sauce tastes best at room temperature.

While white sugar offers a sweet, yet neutral canvas to this sauce, other types of sugars work well too. Brown sugar, for example, adds a wonderful caramel-like flavor while a drizzle of honey can add a fruity or floral flavor depending on its nectar source. Palm sugar adds a smoky butterscotch taste. I have successfully made this recipe with commonly available sugar substitutes like Splenda and Truvia.

The juice of fresh limes adds a fresh, citrusy flavor that gives the sauce its lighter than air feel. Fresh lemon juice of course, is an obvious substitute. I typically juice the limes in a manual citrus juicer, because I like having a little bit of the pulp in the sauce. If you don’t have a citrus juicer and want that texture, just scrape off a little bit of the pulp with a spoon or knife, into the sauce. Bottled lemon and lime juice have never worked for me because the taste and fragrance of the brands that I have tried did not have that “fresh” taste.

If the lime juice is too acidic, replace part or or all of it with rice vinegar for a milder sour taste without the bite. Different types of vinegar such as rice vinegar and apple cider vinegar have different intensities and flavors so taste frequently while adding small amounts to determine the amount which produces the most pleasing flavor to you.

Fish sauce is the last of the core ingredients and is primarily made up of anchovies and sea salt. Many brands of fish sauce are sold in bottles in Asian grocery stores and the international section in supermarkets. Since some varieties have added ingredients like water, sugar and other additives, it is important to take a look at the label to make sure it suits any dietary concerns.

My Vietnamese friends love Red Boat fish sauce as it has a high protein content and is made purely with anchovies and sea salt. A fun fact is that it is made on the Phu Quoc a beautiful beach destination island which many Vietnamese say produces the best fish sauce in the country. For those looking for a substitute, soy sauce is a good alternative, especially for vegetarians. Since the level of saltiness and flavor intensity can vary by brand and sauce type, add a little bit at a time and taste to make sure you use just the right amount.

Optional ingredients such as chilis, minced garlic and thinly sliced carrots adds a little bit of extra zing.

While any type of chilis will work in this sauce, I added serrano chilis because it adds a rich, bright smoky flavor to this dish. I love the red ones because they add a lovely color. If you prefer a milder taste, use less chilis or remove the veins and seeds of the chili to dramatically reduce the hot, spicy rush. You can also use milder peppers like jalapeno or poblano. Grinding the chilis with a mortar and pestle intensifies the heat.

A good rule of thumb is to remember that smaller size chilis typically translates to more fiery heat. For example, smaller chili peppers like Thai chilis, which is more commonly used in Vietnamese recipes, tend to be hotter than bigger ones like poblano. I do not use Thai chilis in my recipe, because they are too spicy for me and also not easily available in my local supermarket.

When handling very hot chilis, I usually make sure that I only touch them with a utensil since slicing 1-2 chilis may not warrant using gloves. If you are out of chilis, you can substitute with bottled ground chili paste like Sambal Olek.

The finely minced garlic is the best part of this sauce. For everyday meals I typically use my garlic press because it’s such a time saver! Making large batches for a party of course, is a completely different matter. In this case, using a food processor, if you happen to have one, to mince the garlic makes the job a lot easier. If you aren’t into raw garlic, a great way to reduce the bite is to pre-soak the minced garlic in the fresh lime juice.

Finally, adding a few thin slivers of fresh carrot adds another punch of color and texture. I see this garnish often in Asian restaurants and even though its only decorative – I just love that explosion of orange in the sauce!

Do you need any special equipment to make Nuoc Cham?

This recipe requires the most basic of equipment, a cutting board, knife, bowl and spoon. For large batches, I might use a food processor to quickly mince the garlic but for everyday meals I just use my knife for prep work and a garlic press to save time on mincing.

How do you make Nuoc Cham?

Step 1: Combine the water and sugar in a small bowl. For optimal results, heat about 1/3 of the water and sugar in a pot over medium heat until fully dissolved. Once the sugar has dissolved, add the remaining water to cool the mixture.

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 1

Step 2: Add the fresh lime juice – the mixture will taste like a sweet lemonade.

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 2

Step 3: Add the fish sauce. At this point, you can add more of less of the different flavor ingredients to suit your preference. For example, if you add too much fish sauce, dilute with a little water, add sugar to make the mixture sweeter or more lime juice as needed.

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 3

Step 4: Add the minced garlic cloves and chilis right before serving. Mix well. Garnish with thin slivers of carrot to add color (optional). To intensify the flavor of the garlic and chilis, use a mortar and pestle to grind into a fine paste before adding to the the sauce. Alternatively you can also add a little store bought chili paste like sambal olek.

Recipe variations and Whole30/Paleo/Keto/Vegan tips

At its heart, this easy-to-make sauce is a flavor play of sweet (sugar), sour (lime juice), salty (fish sauce), garlicky and spicy (chili peppers). The taste can be easily changed by varying the proportion of each ingredient.

Adding grated ginger (Nuoc cham gung) for example makes a sauce that is great with duck and grilled seafood. A little olive oil or sesame oil turns Nuoc Cham into a delicious salad dressing. Once I substituted the water-sugar-lime juice base with apple juice and it was surprisingly good! Below are some tips to consider when converting the recipe to Whole30, paleo, keto and vegan diets.

Paleo, Whole30 and Keto: replace the sugar with your favorite diet approved sweetener. For paleo and keto it is important to make sure that the fish sauce brand used does not include added sugar. Artificial sweeteners like Splenda and Truvia works very well for a keto version of this sauce.

Vegan: Replace the fish sauce with soy sauce. Add soy sauce in small increments until the taste it to your liking.

Hot Honey: Replace the the 2 tablespoons of sugar with 4 teaspoons of hot honey.

Keto Nuoc Cham: substitute the 2 tablespoons of sugar with about 3 packets of your favorite sugar substitute.

How do you serve Nuoc Cham?

Nuoc cham is best served at room temperature because colder temperatures tend to mute the complex flavor layers. Vietnamese cooking expert Andrea Nguyen, describes Nuoc Cham as the Vietnamese version of a vinaigrette.

In addition to serving it in small bowls as a dipping sauce for various types of Vietnamese dishes, it is versatile enough to be used in unconventional ways like in lieu of maple syrup for southern fried chicken and waffles! I often make large batches in the summer because its works with a range of main dishes, salads and appetizers. Examples include:

Chicken and Shrimp Fried Wontons
Banh Xeo – Crispy, Sizzling Vietnamese Crepe Recipe
Basted on grilled meat, pork and chicken
Soaked in vermicelli (thin rice noodles) and vegetables
As a dipping sauce for savory crepes, spicy fish cakes and vegetables
With roasted duck and Fried Rice
As a dressing for mango and roasted peanut salad
Drizzled over Arugula Pizza or inside a sandwich
As a seafood or steak marinade

Nuoc Cham Vietnamese Fish Dipping Sauce with Spring Rolls and Dumplings

How long can you store Nuoc Cham?

Stored in an airtight jar, Nuoc Cham will last about 2-3 days in the refrigerator. After 2-3 days, the lime juice will begin to lose its brightness and the flavor of the chili and garlic will intensify. When making large batches of Nuoc Cham, refrigerate the liquid separately. Add the chilis, lime juice and garlic right before serving. Using vinegar instead of the lime juice can help extend the life of this sauce to about two weeks.

Freshly made Nuoc cham can be frozen in an airtight container for up to three months. Leave about a half inch on the top of the container as the sauce will expand once it is frozen. Defrost the Nuoc Cham sauce in the refrigerator overnight and use within 2-3 days.

What are some different types of Vietnamese dipping sauce recipes?

Fermented Shrimp Sauce (Mam Tom) – Made of a mixture of fermented shrimp paste, crushed garlic, chili, sugar, lemon juice and water, this sauce has a very pungent smell and is traditionally served with Chả Cá Lã Vọng (Hanoi fried fish) or as an ingredient in Bun Dau Mam Tom (pork and tofu with leaf shaped noodles).
Vietnamese peanut sauce (Tuong Cham Goi Cuon) – A wonderfully creamy, sweet yet spicy peanut sauce typically served with spring rolls.
Anchovy Dipping Sauce (Mam Mem) – a particularly pungent Vietnamese sauce made with anchovies, crushed pineapples, chilis, sugar and lemon juice. Mam Mem is an acquired taste and often served with beef dishes.

All About Fish Sauce

What is fish sauce?

Fish sauce is primarily made up of anchovies and sea salt. Many brands of fish sauce are sold in bottles in Asian grocery stores and the international section in supermarkets. Some varieties have added ingredients like water, sugar and other additives, so it is important to take a look at the label to make sure you get the one that you need.

What is the difference between Nuoc Cham and Nuoc Mam Cham?

In Vietnamese, Nuoc Cham is a generic term which means “sauce.” It can actually refer to any type of sauce from those containing single ingredients like soy sauce, to a blend of multiple flavorful ingredients, like Vietnamese dipping sauce, which includes fish sauce, lime juice, chilis and sugar.
Nuoc Mam Cham (Nước mắm Chấm) means fish sauce, which is the primary ingredient in Nuoc Cham.

What are the different types of fish sauce?

Several different brands of fish sauce are sold in the United States. The most popular fish sauce brands include Red Boat, Thai Kitchen, Three Crabs and Squid. Of the five brands, Red Boat fish sauce is considered by many to be the best fish sauce for Nuoc Cham – not just because it is made from Vietnam but because it is made purely of anchovy and sea salt with no other filler ingredients.

Since the amount of protein in fish sauce is an indication of the quality of the sauce, Red Boat stands out again, having double the grams of protein compared to the others. The quality is also reflected in the price which is much higher than the other brands.

Fish sauce comes in various levels of quality In fact, some people keep two bottles of fish sauce at a time – a lesser quality for cooking and a high quality one for dipping sauce.
In addition to the brands stated above you can also purchase artisanal level fish sauces that have high nitrogen levels which is a measures the umami intensity. Fish Sauce Comparison

What does the “N” in fish sauce mean?

The “N” on the fish sauce label refers to the nitrogen level in the fish sauce. It indicates the nitrogen level which is the amount of protein in the sauce which translates into a higher quality sauce. Fish sauce over 30N is considered better quality. 40N is considered a great quality for dipping sauces.

Does fish sauce have shellfish?

While the primary ingredients in fish sauce are anchovies and salt, supplementary ingredients can vary across brands. Thus, it is very important not to assume that fish sauce does not contain shellfish. Certain brands like Red Boat 40°N for example, clearly states that the only ingredients are 100% anchovies and sea salt.

What do you do if you add too much fish sauce?

The addition of too much fish sauce is easily corrected by diluting the mixture a little more water. Add more sugar if needed.

How do you store fish sauce?

Many high-end brands suggest refrigerating fish sauce to preserve the flavor. I keep my fish sauce in my spice cabinet which satisfies the need to store it in a cool, dry place. Others like Andrea Nguyen who has as many as 8 bottles open at a time, refrigerates only some of her bottles.

Does fish sauce go bad?

Like any other condiment, fish sauce has a shelf life and can go bad if not stored properly. A review of some fish sauce bottles show that the expiration date is generally about 2-3 years from the manufacturing date. If a bottle of fish sauce releases gas when you open the cap, its

What is a substitute for fish sauce?

* Soy sauce is one of the top substitutes for fish sauce and can typically be swapped for a 1 to 1 ratio.

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5 from 17 votes

Best Vietnamese Dipping Fish Sauce Recipe – (Nuoc Cham/Nuoc Mam Cham)

Sweet, sour, spicy, yet refreshingly light, this is the best Vietnamese Dipping Fish Sauce (Nuoc Cham) you'll ever have! It's so tasty, you'll want to sip it! It's my secret flavor bomb, that adds that perfect zing to almost any recipe!

Prep Time5 mins

Total Time5 mins

Course: Appetizer

Cuisine: Asian

Keyword: fish dipping sauce, nuoc cham, vietnamese sauce

Servings: 4 people

Calories: 17kcal

Author: Lima