Simple No Cook Soy Dipping Sauce (Nuoc Cham Xi Dau) Recipe

I put together a simple no-cook soy dipping sauce that doubles as a Potsticker Dipping Sauce, and the unexpected ingredient pairings and little-known Vietnamese twist will leave you curious.

I never thought a sauce this simple could steal the show. My Simple No Cook Soy Dipping Sauce (Nuoc Cham Xi Dau) started as a late night fix with nothing but light soy sauce or tamari and fresh lime juice and now it’s my go to for quick snacks, kind of embarrassing how often I reach for it.

It’s salty, tangy and strangely addictive, you might keep dipping long after you’re full. I use it as a Homemade Potsticker Sauce or a Soy Dipping Sauce For Spring Rolls, and somehow it makes everything taste like I tried harder than I did.

Ingredients

• Soy sauce: salty savory umami punch; mostly sodium, tiny protein, adds deep flavor.
• Lime juice: bright sour tang, vitamin C, cuts salt and sweetness, wakes everything up.
• Sugar: simple carbs for sweetness, balances acidity, adjust to taste, not nutrient dense.
• Garlic: punchy aroma and modest antioxidants, adds savory bite, finely minced blends well.
• Chili: brings heat and vitamin A, tiny amount goes far, fresh sliced is best.
• Sesame oil: small float of nutty aroma, mostly fats, use sparingly for richness.
• Scallion or cilantro: fresh green snap, tiny fiber and vitamins, pretty garnish that pops.

Ingredient Quantities

• 3 tbsp light soy sauce or tamari
• 2 tbsp fresh lime juice about 1 lime give or take
• 1 tbsp rice vinegar
• 1 to 2 tbsp granulated sugar or palm sugar more or less to taste
• 2 tbsp warm water
• 1 garlic clove finely minced
• 1 small red chili or 1 Thai bird’s eye chili thinly sliced adjust heat as you like
• 1/2 tsp toasted sesame oil optional
• 1 tsp toasted sesame seeds optional
• 1 tbsp finely shredded carrot optional for color
• 1 tbsp thinly sliced scallion or cilantro optional

How to Make this

1. In a small bowl mix 3 tbsp light soy sauce or tamari, 2 tbsp fresh lime juice, 1 tbsp rice vinegar, 1 to 2 tbsp granulated or palm sugar and 2 tbsp warm water; stir until the sugar mostly dissolves.

2. Add 1 finely minced garlic clove and 1 small red chili or 1 Thai bird’s eye chili thinly sliced; if you want less heat scoop out the seeds first.

3. If using, drizzle in 1/2 tsp toasted sesame oil and stir it in so the flavor spreads.

4. If you like the nutty crunch, toast 1 tsp sesame seeds in a dry skillet over medium heat for 30 to 60 seconds until fragrant, then add them to the bowl.

5. Stir in 1 tbsp finely shredded carrot and 1 tbsp thinly sliced scallion or a handful of chopped cilantro if using, these add color and a fresh snap.

6. Give it a taste and adjust, add more sugar if it needs sweetness, more lime for tang, or a splash of soy if it’s too mild; add a bit more warm water to loosen it if it’s too strong.

7. Let the sauce sit for 5 to 10 minutes at room temp so the garlic and chili mellow and the flavors meld together.

8. Stir once more before serving and use right away, or store in the fridge for up to 3 days; shake or stir well before using if it sits.

Equipment Needed

1. Small mixing bowl, about 1 to 2 cups, to combine the sauce
2. Measuring spoons (tbsp and tsp) for the soy, vinegar, oil and sesame seeds
3. Small liquid measuring cup or 1 tbsp measure for lime juice and warm water
4. Small whisk or fork to stir until the sugar mostly dissolves
5. Paring knife for mincing garlic and thinly slicing the chili
6. Cutting board for chopping and slicing
7. Small dry skillet and a wooden or silicone spatula for toasting sesame seeds
8. Teaspoon or tasting spoon and a small jar or airtight container for storing the sauce (shake or stir before using)

FAQ

Simple No Cook Soy Dipping Sauce (Nuoc Cham Xi Dau) Recipe Substitutions and Variations

• Light soy sauce or tamari: coconut aminos (use 1:1, it’s gluten free and milder), or fish sauce (use about 1/2 to 3/4 the amount cause it’s much stronger), or low sodium soy (1:1)
• Fresh lime juice: lemon juice (1:1, a bit less tangy), or apple cider or rice vinegar (use about 3/4 the amount)
• Granulated or palm sugar: honey or maple syrup (use ~3/4 the volume of sugar and stir to dissolve), or brown sugar (1:1)
• Small red chili or Thai bird’s eye chili: sliced jalapeño or serrano for milder heat, or crushed red pepper flakes / sambal oelek (start with 1/4 to 1/2 tsp) for pantry friendly spice

Pro Tips

1. Taste as you go, start lighter on the soy and sugar than you think and add more, it’s much easier to fix than to take away.

2. Cut the heat without killing the flavor: scoop out the seeds and inner ribs or add the sliced chili for a few minutes then fish it out, and wash your hands after handling hot chilis or use a spoon to seed them.

3. Let the mix rest at room temp for 10 minutes or more so the garlic and chili mellow and the flavors marry, and if the garlic is too sharp try a quick 10 second blanch or soak it in cold water for a minute.

4. Want it to cling to noodles or salad better? Whisk in a teaspoon of neutral oil or mash a few toasted sesame seeds into the dressing, add fresh herbs at the end so they stay bright, and keep leftovers in the fridge up to 3 days, stir again before using.