Fish sauce, known as “nước mắm” in Vietnam, is more than just a condiment; it’s the backbone of Vietnamese cuisine. Made from fermented fish and salt, this pungent liquid, carries a deep, complex umami flavour that defines the taste profile of countless Vietnamese dishes. While fish sauce is used across Southeast Asia, the Vietnamese variety stands out for its unique production methods, regional variations, and cultural significance.

An ancient art refined over centuries is the process of making Vietnamese fish sauce. Small, oily fish, typically anchovies layered with salt and left to ferment in large wooden barrels is the primary ingredient. This fermentation process can take anywhere from six months to two years. During this time, the fish breaks down. The liquid that seeps out is collected as fish sauce. Longer the fermentation, more intense the flavour.

Vietnamese fish sauce is prized for its balance of salty, sweet and umami flavours. Unlike other varieties, it often has a subtle sweetness. The result of high-quality fish used plus careful fermentation process. This nuanced flavour profile is why it’s used as a seasoning, dipping sauce, marinade, even as a base for soups and broths.

Vietnam's diverse geography contributes to fish sauce’s distinct regional variations. The most famous comes from Phú Quốc, a small island in the Gulf of Thailand. Phú Quốc fish sauce is renowned for its rich, reddish-brown colour with a smooth, slightly sweet taste. Considered the gold standard Phú Quốc has even earned a protected designation of origin (PDO) status, much like Champagne in France.

In contrast, fish sauce from the villages of Cát Hải and Nha Trang in central Vietnam tends to be saltier and more pungent. Harsher climates, less access to small fish ideal for fish sauce production results in a stronger, more assertive flavour.

In Vietnam, fish sauce is a cultural icon and a staple in every Vietnamese kitchen, from rural villages to urban households. Many families have their own recipes passed down through generations. Each having slight variations reflecting local tastes and traditions.

Fish sauce also plays a central role in Vietnamese social life. Often used as a dipping sauce in communal meals. Mixed with lime juice, sugar, garlic, and chili it’s a balanced, flavourful condiment enhancing everything from spring rolls to grilled meats. The act of preparing and sharing fish sauce-based dipping sauces is a cherished tradition. It symbolizes the importance of togetherness in Vietnamese culture.

Vietnamese fish sauce has gained international recognition in recent years, thanks to the global popularity of Vietnamese cuisine. Chefs and home cooks around the world have come to appreciate its versatility and depth of flavour. Now a common ingredient in fusion dishes being used in everything from salad dressings to barbecue sauces.

Not all fish sauces are created equal! When shopping for Vietnamese fish sauce, it’s essential to look for quality markers like the Phú Quốc PDO label. Or nitrogen content, which indicates the level of protein and, consequently, the richness of the sauce.

Vietnamese fish sauce is a testament to the country’s rich culinary heritage. Its complex flavour, born from simple ingredients and time-honoured techniques, is indispensable in Vietnamese cuisine and increasingly popular worldwide. Whether you’re drizzling it over a plate of fresh greens or using it as a base for a hearty broth, Vietnamese fish sauce brings an unmatched depth of flavour that captures the essence of Vietnam itself. There even is a fish sauce museum in Phan Thiết.

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE