Our Vietnamese Salad Dressing has been inspired by Nước chấm a classic Vietnamese dipping sauce. Sensational tossed in salads, used as a marinade or as a dipping sauce.
More on Nuoc Cham
Nước chấm is a classic Vietnamese dipping sauce that is sweet, salty, sour and spicy it usually consists of with fish sauce, sugar, chilli and garlic and some sort of acid such as rice vinegar or lime juice.
What is fish sauce?
Fish sauce is a Vietnamese staple and is made with anchovies, mackerel, scabbard fish and salt. There are no preservatives or additives such as sugar or hydrolysed protein. Vietnamese fish sauces are clear with a deep golden colour and do not have a very strong fishy smell.
What Can I Use It On?
Our Vietnamese salad dressing can be used in any salad that you would like to impart some Vietnamese flavour to, try it on...
- Green salads including sturdy greens such as kale or chard
- Tomato and herb salads
- Steamed brassica salads such as broccolini or Asian greens
- Cabbage salads or Asian coleslaws
- Salads with Asian noodles such as rice or hokkien
- Use it as a dipping sauce for spring rolls, rice paper rolls, dumplings and dim sum
- Use it as a marinade for grilled meats, poultry, fish or seafood
You Will Need
How to Make It
- Trim the chilli, remove the seeds and rinse under cold running water, then dice finely.
- Remove the papery skin from the garlic and either mince or dice finely.
- Add all the dressing ingredients to a glass jar, season and shake well to combine.
How Much Does It Make?
This recipe makes just under half a cup which is enough dressing for one salad that serves four people, and the nutritional information has been calculated this way as well.
How Long Can I Store It For?
Your Vietnamese Salad Dressing should keep up to a week in the fridge if you store it in a sealed glass container but do not keep in the door.
We Have Used Our Vietnamese Salad Dressing in...
Vietnamese Beef Salad
You could also try it as an alternative dressing on...
*In the Tomato Herb Salad use fresh coriander/cilantro as the herb
Recipe Card
Equipment
- Sealed glass container or glass jar
Ingredients
- 2 tsps brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon dark sesame oil
- 4 tbsps fish sauce
- 4 tbsps lime juice freshly squeezed
- 1 clove garlic minced
- 1 red chilli seeds removed, finely diced
- Sea salt and cracked black pepper
Instructions
- Trim the chilli, remove the seeds and rinse under cold running water, then dice finely.
- Remove the papery skin from the garlic and either mince or dice finely.
- Add all the dressing ingredients to a glass jar, season and shake well to combine.
- Keep in a sealed glass container in your fridge for a week or so.
Pete Roxy says
Awesome!