Nuoc Cham Chay – Vegan dipping sauce

Nuoc Cham Chay  is  the  vegan dipping sauce for bi cuon chay, bun bi chay.

My family recipe is in the sweet side, so you’ll need to adjust the amount of sugar and soy sauce to your taste.

  •  Taste: “sweet savory lemonade”
  • Aroma:  combination of lime, garlic, red pepper

Nuoc Cham Chay

  • Servings: 4-6
  • Difficulty: easy
  • Print

Bi Chay for Vegan spring roll filling, served with Nuoc Cham


  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1/4 cup white vinegar
  • 2 cups warm water
  • 1/2 of a lime, juiced
  • 2 cloves of garlic (optinal)
  • 1 teaspoon of Sriracha sauce (Huy Fong Foods)
  • 1 hot chili pepper, minced (optional)

Mince garlic and mash it to a paste.  In a small bowl mix all ingredients.  Stir until sugar is dissolved.  Transfer the sauce into a jar and  store it in the refrigerator.

Some people and kids do not want to bite into garlic and red pepper pieces.  Therefore, pour 1/2 sauce into another jar, add extra chopped garlic and red peppers for garlic-pepper lovers. Adjust sugar, soy sauce, water to your taste.
Nuoc Cham Chay should be kept in refrigerator, and it is last for about 2 months.


  • Adjust sugar, soy sauce, water to your taste.
  • If the soy sauce to dark, then reduce sauce to 1/2 amount and add salt to taste

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s