How do they make vietnamese fish sauce?

Vietnamese fish sauce, known as “nuoc mam,” is made by fermenting small fish, usually anchovies or mackerel, with salt. The fish are cleaned, mixed with salt, and left in wooden barrels or vats for several months to a year, allowing natural enzymes to break down the fish proteins into a savory liquid known as fish sauce.

Vietnamese fish sauce, also known as “nuoc mam,” is a traditional condiment that forms the backbone of many Vietnamese dishes. It is a savory and umami-rich sauce that adds depth and flavor to various culinary creations. The process of making Vietnamese fish sauce involves a meticulous fermentation process that results in its distinctive taste and aroma.

Here is a detailed explanation of how Vietnamese fish sauce is made:

1. Selection of Fish: The primary ingredients used for making fish sauce are small fish, typically anchovies or mackerel. These fish are preferred due to their high protein content and rich flavors.

2. Cleaning the Fish: The selected fish are thoroughly cleaned to remove any impurities or unwanted parts.

3. Mixing with Salt: After cleaning, the fish are mixed with a large amount of salt. Salt plays a crucial role in the fermentation process as it helps extract moisture from the fish, preserve it, and prevent harmful bacteria growth. The salt used is generally coarse sea salt or rock salt.

4. Fermentation: The salted fish are then transferred to wooden barrels or large ceramic vats. Layers of fish and salt are alternated until the containers are filled. The containers are then left to ferment and transform into fish sauce. This fermentation process can take anywhere from several months to a year, depending on the desired flavor and quality of the fish sauce.

During fermentation, natural enzymes and bacteria break down the proteins in the fish, converting them into amino acids and peptides. This enzymatic reaction creates a savory liquid known as fish sauce. The fermentation also imparts a unique and complex flavor profile to the sauce, with hints of sweetness, saltiness, and umami.

Here are some interesting facts about Vietnamese fish sauce:

1. Integral to Vietnamese Cuisine: Fish sauce holds great significance in Vietnamese cuisine and is used as a staple ingredient in numerous dishes such as pho, bun cha, and spring rolls. It adds depth and umami to Vietnamese recipes, enhancing their overall flavor.

2. Diverse Varieties: While anchovies and mackerel are the commonly used fish, different regions in Vietnam may have their preferred fish species, leading to subtle variations in flavor profiles across various brands and types of fish sauce.

3. Pungent Aroma: Fish sauce has a distinctive aroma due to the fermentation process. The smell can be strong and fishy when concentrated but mellows out when used in cooking, lending a rich umami essence to dishes.

4. Nutritional Value: Fish sauce is known for its high protein content, essential amino acids, and minerals like calcium and phosphorus. It also contains B vitamins and omega-3 fatty acids, making it a nutritious addition to meals.

As a famous chef once said, “Fish sauce is like a secret ingredient that unlocks the flavors of Vietnamese cuisine, adding complexity and depth to every dish.”

Video response to your question

This YouTube video showcases a visit to a traditional fish sauce factory in Phu Quoc, Vietnam, where 100% anchovy fish is used to produce fish sauce. The fish and salt are fermented for a year, and the nitrogen content is tested to determine the quality. The narrator gets the chance to taste the fish sauce and finds it delicious, even better than other facilities. The guide explains that higher nitrogen content makes the sauce less salty, making it ideal for cooking, while lower nitrogen content is better for dipping. Additionally, the guide mentions a special salt used for diving that helps keep the body warm in cold waters.

Also people ask

What is Vietnamese fish sauce made of?

As an answer to this: Vietnamese fish sauce pots, which contain anchovies and salt, are typically left to ferment in the sun for up to a year. Usually fish sauce is made from anchovies, or any fish or krill considered too small for substantial eating. Traditionally, the fish is packed between layers of salt in an earthenware vessel.

Does Vietnamese fish sauce have fish in it?

Answer will be: The crucial ingredients in fish sauce are cá cơm (black anchovies) and smaller white anchovies. Together, they comprise about 95% of the fish used. Larger fish like sardines and herring make up the rest.

Is Vietnamese fish sauce different to fish sauce?

As an answer to this: Thai fish sauce is known to be saltier and have a more pungent flavor than the Vietnamese sauces, which are lighter of taste. People say the best Vietnamese fish sauce is made from fish that are sourced from Phu Quoc, an island off the southwest coast of Vietnam.

How is fish sauce manufactured?

Fish sauce is manufactured through fermentation process for 3–12 months, in which fish and salt are previously mixed thoroughly at a ratio of 1:3. After 4–6-month period, a liquid containing fish extract is obtained in fermentation tanks. That liquid is actually fish sauce.

What is fish sauce used for in Vietnamese food?

Response will be: Seasoning In Vietnamese cuisine, fish sauce is used as a crucial spice like sugar, salt, MSG, and pepper. It is an important ingredient instead of salt to add flavor to special Vietnamese meals like braised pork (thit kho), deep-fried fish or chicken and soup.

How do you make fish sauce?

Answer will be: Fish sauce is made by mixing fish and salt in a 3:1 ratio and then leaving the mixture to ferment in big vats. Manufacturers normally use anchovy for this mix, as the Washington Post says using bigger fish like mackerel or sardine will result in a less cost-effective product.

How is fish sauce made in Southeast Asia?

Response will be: Southeast Asian fish sauce is often made from anchovies, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via osmosis . Southeast Asians generally use fish sauce as a cooking sauce.

What is the best dipping sauce in Vietnam?

Response will be: Fish sauce is the most traditional dipping sauce and condiments of Vietnamese people. Most Vietnamese dishes have fish sauce, bringing a rich flavor and creating a unique identity of Vietnamese cuisine. Not only enhancing the flavor for foods, but fish sauce also contains protein and minerals that are essential for our body.

What is fish sauce used for in Vietnamese food?

Seasoning In Vietnamese cuisine, fish sauce is used as a crucial spice like sugar, salt, MSG, and pepper. It is an important ingredient instead of salt to add flavor to special Vietnamese meals like braised pork (thit kho), deep-fried fish or chicken and soup.

How do you make fish sauce?

As a response to this: Combine water and sugar in a bowl. Optional: heat 1/3 of the water, then mix in to make dissolving the sugar easier, then add the rest of the water. Add lime or lemon juice in increments until you like how it tastes. A good guide is it should taste like lemonade/limeade. Add fish sauce in small increments until you like how it tastes.

What is the best dipping sauce in Vietnam?

Answer: Fish sauce is the most traditional dipping sauce and condiments of Vietnamese people. Most Vietnamese dishes have fish sauce, bringing a rich flavor and creating a unique identity of Vietnamese cuisine. Not only enhancing the flavor for foods, but fish sauce also contains protein and minerals that are essential for our body.

Where does fish sauce come from?

As an answer to this: The crucial ingredients in fish sauce are cá cơm (black anchovies) and smaller white anchovies. Together, they comprise about 95% of the fish used. Larger fish like sardines and herring make up the rest. Traditionally, fish would be caught in the Andaman Sea around Phú Quốc, but today they tend to come from Tho Cho Island, around 70 miles away.