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Nước chấm is a Vietnamese "dipping sauce" that is served quite frequently as a condiment. While it is referred to as a sauce, this is a misnomer, as the consistency is close to water, and is clear, with an orangey-brown color to it. The basic recipe is:

• 1 part lime/lemon juice. Vinegar has also been known to be used in a pinch.
• 1 part fish sauce.
• 1 part sugar.
• 2 parts water.

To this, people will typically add minced garlic, chopped or minced serrano peppers, and in some instances, shredded carrot, etc.

It is often prepared hot on a stove to melt the sugar more quickly, then cooled. The flavor varies depending on the individual's preference of putting in more of a certain ingredient, but is generally is described as pungent and distinct, sweet yet sour, and sometimes hot.

Nước chấm is typically served with:

• Cơm tấm, or "Broken rice".
• Chả giò, also known as springrolls.
• Gỏi cuốn, which are sometimes referred to erroneously as "Rice paper Rolls".
• Bánh Xèo, a crepe made out of rice flour and coconut milk, pan-fried like American omelette but stuffed with pork, shrimp, and bean sprouts.
• Bánh hõi, very thin vermicelli that has been layered into sheets, and separated by thin layers of mo hanh (scallions in oil)

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