Recipe by: Ha Aronson

Source: family recipe

For both fresh and fried spring rolls


  • 600 ml water
  • 4 Tbsp brown sugar
  • 4 Tbsp fish sauce
  • 1 tsp salt
  • 2 Tbsp white vinegar
  • 3 cloves garlic (finely chopped)
  • 2 red Thai chilies (chopped)
  • Ground black pepper to taste
  • Carrots for garnish


  • Dissolve brown sugar 2 Tbsp of warm water and mix well. Add the remaining water.
  • Mix in fish sauce, salt and vinegar.
  • Add garlic, chili, and ground black pepper (to taste).
  • Can keep this in the fridge for over a week.
  • Add carrots to dipping sauce when serving.

Download PDF here (more photos in this PDF): Vietnamese Nuoc Cham (Spring Roll Dipping Sauce) Ha Aronson