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You enquired: what is the difference between Thai and Vietnamese fish sauce?

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Thai fish sauce, also known as nam pla, is typically made from anchovies and has a strong, intense flavor with a slightly sweet and salty taste. Vietnamese fish sauce, known as nuoc mam, is often made from a combination of anchovies and salt, resulting in a milder and more savory flavor profile.

Thai fish sauce, also known as nam pla, and Vietnamese fish sauce, known as nuoc mam, are both popular condiments in Southeast Asian cuisine. While they may seem similar at first glance, there are notable differences between the two in terms of ingredients, flavor profile, and usage.

  • Ingredients: Thai fish sauce is typically made from anchovies, salt, and water. The anchovies are left to ferment in wooden barrels for several months, which gives the sauce its distinct flavor. On the other hand, Vietnamese fish sauce is often made from a combination of anchovies and salt. In some cases, other ingredients like water, sugar, and additives may be used in the production process.

  • Flavor Profile: Thai fish sauce is known for its strong, intense flavor. It has a pungent aroma and a taste that is both sweet and salty. The fermentation process of anchovies lends a complex undertone to the sauce, making it a staple ingredient in many Thai dishes. Vietnamese fish sauce, on the other hand, has a milder and more savory flavor profile. It is often described as having a rich umami taste, making it a versatile ingredient that enhances the overall taste of Vietnamese cuisine.

  • Usage: Both Thai and Vietnamese fish sauce are widely used in their respective cuisines. Thai fish sauce is a key component in dishes like Pad Thai, green curry, and tom yum soup, adding depth and complexity to the overall flavor. Vietnamese fish sauce, on the other hand, is an integral part of traditional dishes such as pho, bun cha, and banh xeo. It is also used as a dipping sauce or added to marinades and dressings.

Here is an interesting quote from Anthony Bourdain, the late American chef, and travel documentarian, about fish sauce: “The secret of the kitchen should be shared. It should be shouted from the rooftops. Salt, fat, acid, heat, and fish sauce.”

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Interesting facts about Thai and Vietnamese fish sauce:

  1. Thai fish sauce has been an essential ingredient in Thai cuisine for over 2,000 years.

  2. Vietnamese fish sauce has a rich history dating back to the 17th century and is recognized as a fundamental flavor in Vietnamese gastronomy.

  3. Both Thai and Vietnamese fish sauce are considered to be a form of fermented fish product, a technique used in many cultures worldwide.

  4. Fish sauce is often used as a substitute for salt in cooking, as it adds a unique depth of flavor to dishes.

Now, let’s take a look at a brief comparison table outlining the main differences between Thai and Vietnamese fish sauce:

Thai Fish Sauce (Nam Pla) Vietnamese Fish Sauce (Nuoc Mam)
Ingredients Anchovies, salt, water Anchovies, salt (sometimes with additives)
Flavor Profile Strong, intense, sweet, and salty Milder, savory, rich umami taste
Usage Key ingredient in Thai dishes Staple in Vietnamese cuisine, dipping sauce

In conclusion, while Thai and Vietnamese fish sauce share a common base of anchovies, they have distinct characteristics in terms of flavor and usage. Understanding these differences can help in creating authentic and flavorsome dishes that pay homage to the diverse cuisines of Southeast Asia.

In this video, you may find the answer to “What is the difference between Thai and Vietnamese fish sauce?”

In this section of the video, the host explains the production process of fish sauce, emphasizing that the quality can be determined by the amount of first press in the product. She reviews different brands of fish sauce and highlights Red Boat Fish Sauce as a luxurious option due to its high fish content, rich flavor, and minimal ingredients. The YouTuber also discusses alternative options to fish sauce, including combining soy sauce and golden mountain sauce, but notes that soy sauce can be a versatile substitute on its own. She concludes by reminding viewers that fish sauce can be purchased online if it’s not readily available in their area.

Additional responses to your query

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.

More interesting on the topic

Is Vietnamese fish sauce the same as Thai fish sauce?
Answer: Despite their slight differences in flavor, Thai and Vietnamese fish sauces can be used interchangeably without significantly affecting the outcome of a dish. It really comes down to personal preference.
Is Vietnamese fish sauce better than Thai?
Naturally, Thai fish sauce is the best fit for Thai dishes. Chinese and Vietnamese fish sauces are lighter, placing a premium on the fish’s umami. As such, they work better in more subtle Teochew and Vietnamese food.
Is fish sauce and Thai fish sauce the same?
Vietnamese fish sauce is usually lighter in flavour than the Thai version, with the highest quality sauce being transparent and lightly amber coloured, with a delicate smell. Fish sauce is graded, like olive oil, in levels of quality and price.
What is Vietnamese fish sauce?
As an answer to this: Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
What is Thai fish sauce?
In reply to that: Known as nam pla in Thai, this name literally translates into “fish water.” Thai fish sauce is amber in color, and is known for having a saltier and more pungent flavor than its Vietnamese counterpart. It’s typically produced using small ocean fish, namely anchovies, and salt and fermented over a period of time.
Can Thai and Vietnamese sauce be used together?
Response to this: Thai and Vietnamese sauces of the same grade can be used interchangeably and in the same way, although be aware that Thai fish sauce can be saltier than the others (perhaps a quick taste test before dumping the bottle in your recipe would be wise). Patis Tharakorn/Getty Images
What are the different types of fish sauce in Vietnam?
Response to this: In Vietnam, there are 2 types of fish sauce: the traditional or authentic fish sauce and the industrial fish sauce. The traditional fish sauce and the industrial fish sauce are both available in the market, you can freely choose depending on the taste and your appetite. Hanh Phuc fish sauce from Vietnam – Source: HanhPhucFishsauce
What is fish sauce used for?
Answer will be: Fish Sauce. It’s the reason for that funky smell in the air as you walk towards the front door of a Thai restaurant! While it’s used in some Chinese dishes, fish sauce is an essential ingredient for many Taiwanese, Thai, Vietnamese and other Southeast Asian dishes. We love using it in our cooking!
What is Thai fish sauce?
Response will be: Known as nam pla in Thai, this name literally translates into “fish water.” Thai fish sauce is amber in color, and is known for having a saltier and more pungent flavor than its Vietnamese counterpart. It’s typically produced using small ocean fish, namely anchovies, and salt and fermented over a period of time.
Can Thai and Vietnamese sauce be used together?
Thai and Vietnamese sauces of the same grade can be used interchangeably and in the same way, although be aware that Thai fish sauce can be saltier than the others (perhaps a quick taste test before dumping the bottle in your recipe would be wise). Patis Tharakorn/Getty Images
Why do Vietnamese eat fish sauce?
“Fish sauce is the national soul, the national essence of the Vietnamese people, which sets the country’s cuisine apart from the rest of the world,” says Anon. “In every Vietnamese meal, a small bowl takes pride of place, a sauce that ties together everything on the table.” He explains that here are multiple layers to the taste.
What is Vietnamese Ginger Fish sauce?
In reply to that: Vietnamese ginger fish sauce (Nuoc Mam Gung) is made from mixing together fish sauce, sugar, lemon/lime juice, garlic and ginger. It’s sweet, sour and spicy with a nice zing from freshly grated ginger, making it the perfect dipping sauce for poached chicken, duck and grilled seafood.

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