CHIN-SU Vietnamese Sweet and Sour Dipping Fish Sauce
CHIN-SU Vietnamese Sweet and Sour Dipping Fish Sauce is a pre-balanced Vietnamese dipping sauce built on barrel aged fish sauce, harmonized with chili and garlic for a ready-to-use nước chấm that needs nothing added. At 2 tablespoons (30 ml / 1 fl oz) per serving, it delivers the full sweet, sour, and savory balance of a homemade Vietnamese dipping sauce without any measuring or mixing. Pour it straight from the bottle over spring rolls, fresh rolls, noodle salads, or grilled meats.
Ingredients: Anchovy fish sauce extract, garlic, chili pepper, sugar, water
PRODUCT DETAILS
- Brand Name
- CHIN-SU
- Manufacturer
- Masan Consumer
- Container
- Glass Bottle
- Flavor
- Anchovy
- DIETARY
- Gluten Free
Nutrition facts
About 16 servings per container
Amount per serving
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
WHat CHIN-SU Vietnamese Dipping Fish Sauce used for?
Try our suggested ways to spice up your meals with CHIN-SU Vietnamese Dipping Fish Sauce
VERMICELLI BOWL
BUN CHA HA NOI
COM TAM
SPRING ROLLS
CRISPY VIETNAMESE PANCAKE
GOI CUON
FAQS ABOUT CHIN-SU Vietnamese Sweet and Sour Dipping Fish Sauce
No. It's a ready-to-use sauce straight from the bottle. The sweet, sour, and savory balance is already built in, including chili and garlic flavor. Traditional Vietnamese nước chấm requires mixing fish sauce, lime juice, sugar, water, garlic, and chili each time. CHIN-SU Sweet and Sour skips all of that. Open the bottle, pour into a dipping bowl, and serve.
One is a pure fish sauce for cooking; the other is a pre-mixed dipping condiment. CHIN-SU Vietnamese Fish Sauce is a straight anchovy fish sauce used to season broth, marinades, and stir-fries. CHIN-SU Sweet and Sour is a finished dipping sauce with sugar, vinegar, chili, and garlic already added. It's designed for the table, not the stove.
It refers to the fish sauce base used in the formula, which is fermented and aged in barrels before being blended into the final dipping sauce. Barrel aging develops a richer, more rounded umami character than short-fermented fish sauce. That aged base gives CHIN-SU Sweet and Sour its depth underneath the sweetness and acidity, so the sauce tastes layered rather than flat.
Spring rolls, fresh rolls, steamed rice rolls (bánh cuốn), and Vietnamese noodle bowls are the primary pairings. The pre-balanced sweet, sour, and savory profile matches any dish that traditionally calls for nước chấm at the table. It also works as a dipping sauce for grilled meats and egg rolls, and as a dressing poured directly over cold noodle salads like bún thịt nướng.
Yes, CHIN-SU Sweet and Sour Dipping Fish Sauce is gluten free. The formula contains no wheat, barley, or rye. If you have celiac disease or severe gluten sensitivity, check the current US label before use, as formulas can change.
No. One serving (2 tablespoons / 30 ml) contains 17g of total carbohydrate, including 14g of added sugars. A ketogenic diet allows 20 to 50g of carbs per day (StatPearls, NCBI). A single serving uses 34% to 85% of that daily allowance. The high sugar content is what gives this sauce its sweet and sour balance, but it makes it unsuitable for strict keto use. For a lower-sugar option, CHIN-SU Vietnamese Fish Sauce provides 1g of carbohydrate per tablespoon with no added sugars.
No. The sauce contains fish sauce as its base ingredient, which is derived from fish. It's not suitable for vegetarians, vegans, or anyone avoiding seafood. For plant-based dipping sauces, soy sauce or a tamari-based sweet and sour blend provides a similar flavor profile without fish content.
Keep the bottle in a cool, dry area away from direct sunlight before opening. After opening, close the cap tightly after every use. Refrigeration is recommended after opening to preserve the flavor balance and slow sugar fermentation over time.
Check the manufacture date printed on the packaging for the shelf life of your specific bottle. After opening, refrigerate and use within the recommended period on the label. Discard if the color changes significantly, the smell turns sharp or fermented beyond the expected sweet-sour note, or if the texture becomes noticeably thicker than when first opened.