Ask anyone on the Vietnamese coast and they will tell you: the dip can make the dish. The right Vietnamese seafood dipping sauce brightens fresh seafood, balancing sweetness and brine with salt, chili and lime. Here are the classics and how to use them.
The most popular Vietnamese seafood dipping sauces
Muối ớt xanh (green chili salt)
The famous bright-green dip. Fresh green chilies, salt, sugar, lime and often a little condensed milk or green kumquat are blended into a punchy, citrusy, spicy sauce. It is the go-to for grilled and steamed seafood.
Muối tiêu chanh (salt, pepper and lime)
The simplest and most versatile dip — salt and black pepper with lime squeezed in at the table. Clean and sharp, it lets the natural flavour of the seafood lead.
Nước mắm gừng (ginger fish sauce)
A sweet-savoury fish sauce loosened with sugar, lime, garlic and plenty of grated ginger. The warming ginger pairs beautifully with crab, snails and steamed fish.
Mắm nêm (fermented anchovy sauce)
Bolder and funkier, this fermented anchovy sauce is seasoned with pineapple, garlic, chili and lemongrass. A coastal favourite for those who love deep, savoury flavour.
Which sauce goes with which seafood?
As a rough guide:
- Grilled squid and prawns: green chili salt
- Steamed crab and snails: ginger fish sauce or salt-pepper-lime
- Whole grilled fish: mắm nêm or green chili salt
- Sea urchin and oysters: just a squeeze of lime and a little salt
How to make green chili salt at home
Blend a handful of fresh green chilies with two tablespoons of salt, one of sugar, the juice of one lime and a splash of condensed milk. Taste and adjust — it should be salty, spicy, sweet and sharp all at once. Serve immediately for the brightest colour and flavour.
Frequently asked questions
What is the green sauce served with seafood in Vietnam?
It is muối ớt xanh, or green chili salt — a blend of fresh green chilies, salt, sugar and lime, sometimes with condensed milk or green kumquat. It is spicy, salty and citrusy, and is the classic dip for grilled and steamed seafood.
What do Vietnamese people dip seafood in?
Common dips include green chili salt (muối ớt xanh), salt-pepper-lime (muối tiêu chanh), ginger fish sauce (nước mắm gừng) and fermented anchovy sauce (mắm nêm). The choice depends on the seafood.
What is muối ớt xanh made of?
Muối ớt xanh is made from fresh green chilies, salt, sugar and lime juice, often with a little condensed milk or green kumquat to round it out. Everything is blended into a bright green, spicy-sour paste.
What sauce goes best with grilled squid?
Green chili salt (muối ớt xanh) is the most popular match for grilled squid. Its bright, spicy-citrus kick balances the smoky, sweet flavour of the squid. Salt-pepper-lime is a simpler alternative.
Every dish at Kim Anh Restaurant comes with the right house-made dip. Explore our grilled and steamed seafood on the menu, or visit us in Ca Na to taste them by the sea.