At every Vietnamese meal, there is one small bowl that takes pride of place, holding a sauce that ties together everything on the table. Salty, amber brown, and bursting with flavor, fish sauce, or nước mắm, is the epitome of Vietnamese cuisine.
A Fishy History
Fish sauce has a long and storied history in Vietnam. Historians and foodies believe that the first drops of nước mắm can be traced back to the ancient Chăm people who settled along the Central and Southern Vietnam shoreline. Whether the Chăm introduced the locals to fish sauce or the Vietnamese were fermenting fish long before, one thing is certain: our fishing ancestors needed a way to preserve their abundant catches. They turned to salt as a means to prevent the fish from spoiling over time. The result was a delicacy so exquisite that the best fish sauce was offered as gifts to kings and queens each year.
Pride of Phú Quốc
Today, Phú Quốc, a southern island in Vietnam, is known as the primary producer of fish sauce. It is here that black anchovies, known as cá cơm, breed in the clear Andaman Sea. While other seaside provinces also bottle fish sauce, Phú Quốc’s fish sauce is widely regarded as the best in the country. The process begins on the fishing boats, where each catch of black anchovies is layered with salt. The quality of the salt plays a crucial role, and top brands invest in excellent salt to enhance the flavor of their fish sauce. Once back on land, the salted fish is transferred to large wooden barrels where it undergoes an aging process that can last up to 12 months. The choice of wood adds depth to the finished product, with premium wooden barrels imparting a rich umami taste to the sauce. Skilled nước mắm specialists carefully monitor the barrels, tasting the sauce, and determining when a batch is ready to be pressed. The most prized fish sauce is drawn directly from the first press of a single vat, remaining undiluted with any other batches or water.
Tasting Notes
Fish sauce is more than just a salty or fishy condiment. Quality blends exhibit a briny, round taste that can be sampled straight from the bottle. It evokes the flavors of fresh fish and the seaside. Good fish sauce has a touch of sweetness, mineral undertones, or even a hint of caramel, all naturally developed during the aging process. It has a robust aroma, without being overpowering, and adds a depth of umami to any dish. Just a few drops of fish sauce are usually enough to elevate the flavor of a meal.
Nước Mắm in Cooking
When traveling through Vietnam, you will notice that nước mắm is used in countless ways. In the North, it is enjoyed rich and salty, while in the Mekong Delta, sugar is added to create a unique flavor profile. In Huế, dipping sauces made with fish sauce are renowned for their impeccable taste. Whether drizzled on stir-fried vegetables, used to braise fish and meat, or incorporated into snacks like fish sauce potato chips and fish sauce ice cream, nước mắm elevates everything it touches. Its versatility and distinct flavor are what make it an integral part of Vietnamese cuisine.
Tips for Trying Nước Mắm
One of the joys of exploring Vietnam’s culinary landscape is experimenting with the different varieties of fish sauce. Hot chilies, crushed garlic, or pickled papaya can transform a simple dish into a flavor explosion. Vietnamese people are always happy to share their knowledge and guide you on which combinations work best. Whether you’re dipping crispy spring rolls in nước mắm diluted with vinegar and water, adding a teaspoon of fish sauce with chili and garlic to fishy soups, or enjoying fresh rolls with a blend of nước mắm, sugar, and lime juice, the possibilities are endless. Sharing a bowl of fish sauce with others at the table is also a social experience that brings people together.
Must-Try Dishes Around Vietnam
- Steamed rice rolls with mushroom fish sauce at Bánh cuốn Phượng in Hanoi
- Broken rice with sweetened fish sauce at Cơm tấm Ba Ghiền in Ho Chi Minh City
- Mini pancakes with meatballs in fish sauce at Bánh căn xíu mại Cây Bơ in Da Lat
- Huế dumplings with various types of fish sauce at Bánh bèo nậm lọc Bà Đỏ in Huế
- Claypot fish braised in fish sauce at Cá kho Ẩm Thực Lành in Can Tho
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