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People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.
Nước chấm is the Vietnamese term doesn't only refer to fish sauce mixed with lime juice and chilli, garlic (this one written in this article is actually nước mắm chanh tỏi ớt. Nước chấm is used for all king of condiment sauce. Nước means water and chấm means dip. So, we can use this word for any Vietnamese dipping sauce.
Chả giò can be eaten by itself, dipped into nước chấm or nước mắm pha (fish sauce mixed with lime juice or vinegar, water, sugar, garlic and chili pepper), or served with rice vermicelli (in bún chả giò).