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Nước Mấm (Dipping Fish Sauce)

Mama Pham’s nước mấm is literally the nectar of the gods


Mama Pham

15 min
serves 1 1/4


  • bowl


  • 6 tbsp. warm water
  • 4 tbsp. sugar
  • 6 tbsp. fish sauce
  • 1 lime, halved
  • 3 cloves garlic, minced
  • 1 bird's eye chili pepper, thinly sliced

Serve with:

Serve with any Omsom Vietnamese Lemongrass BBQ dish! 


Pro tip: This recipe makes more than enough for the lemongrass. The leftover sauce keeps well in the fridge and can be used to liven up lots of dishes!

  1. Put sugar and water into a bowl, then mix until sugar is completely dissolved.
  2. Add fish sauce and stir.
  3. Squeeze lime juice and scrape pulp into this mixture. (Pro tip: Use a fork to scrape out the flavorful pulp, but not the bitter membrane.)
  4. Add garlic and chilis to taste. Enjoy! You'll see the chopped garlic, chilis, and even some lime pulp floating. This means you did it right!
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