This sugar-free and keto-friendly Nuoc Cham may be your new favorite Vietnamese dipping sauce or dressing since it's got all the flavor!

This bright and flavorful, sugar-free nuoc cham is sweet, spicy, salty, tangy and a perfect dipping sauce or dressing for your Vietnamese dishes (or any other dishes for that matter!).

Nuoc cham is a popular Vietnamese dipping sauce typically made with fish sauce, lime juice, sugar and water. It's a sweet and tangy sauce that can be paired with a variety of dishes including meats, noodles, spring rolls, salads and more.

Although there are many variations in nuoc cham, most recipes include water, sweetener, lime juice and fish sauce. Like many others, we also include minced garlic and red chili pepper in our recipe to enhance the flavor.

We use a similar Nuoc Cham recipe in a few favorite salads including our Vietnamese chicken salad and Vietnamese cucumber salad. Both salads are easy to make, healthy and low in calories and carbs.

Key Ingredients

Water: Water is typically the most abundant ingredient in nuoc cham. We use hot water to dissolve the sweetener.

Sweetener: We use Swerve sweetener as an alternative to sugar in this recipe. But, you could use another sweetener of choice like allulose, monk fruit or stevia. Just be sure to check a sweetener conversion chart.

Fish Sauce: Fish sauce is a must in Nuoc Cham! We recommend buying a brand that doesn't include added sugar. We use Red Boat, which is a premium fish sauce made with just anchovies and sea salt.

Lime juice: Lime juice is the acid in the sauce that gives it some tang. Lemon juice could be used in a pinch.

Rice Vinegar: Although not all sauces include rice vinegar, we love the added tang. Be sure to buy unseasoned and unsweetened rice vinegar .

Garlic: If you love garlic, you can use two cloves instead of one.

Chilis: You can use red, serrano, fresno, or another type of chili. Thai chilis are another option, but be aware they're quite spicy (if you don't mind, go for it!). For less heat, remove the seeds. For more heat, keep the seeds in.

How to Make

STEP 1: In a small bowl, combine 3 tablespoons of hot water with erythritol sweetener. Stir until sweetener has dissolved.

STEP 2: Add fish sauce, lime juice, vinegar, minced garlic and minced chili. Stir until well combined. Note: keep seeds in chilis for more heat; for less heat, remove chili seeds.

How to Store

You can store in a covered container in the fridge for up to 5 days. Please be aware that it tastes best within the first few days.

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