![]() ![]() There are three major fish sauce production hubs in Vietnam: the southernmost island of Phú Quốc, Phan Thiết and Nha Trang. Provenance is the final determinant in the quality of the fish sauce. In terms of the type of fish, cá cơm is a kind of anchovy that is very popular in Vietnam for fish sauce production, and the sauce made from this fish is usually more aromatic and less salty than that from mackerel or beltfish. If it comes with high degrees, you’re in for an umami bomb, the most ideal choice for dipping sauces. The advantage of it is a more pure, sharp taste. Rather, it demonstrates the full potential of dipping sauces.Īnother point of note in buying Vietnamese fish sauce is to see if it is made from the first draw, usually called nước mắm nhỉ or nước mắm thượng hạng. ![]() Using high degrees in this regard seems like a waste. Bottles with lower degrees are more suited for cooking, since the heat breaks the protein content and thus the umami of the sauce. ![]() The degrees of Vietnamese fish sauce varies from 20°N to 60°N. The higher the value, the higher the protein content and the umami, and the higher the price,” Chan explains. “The degrees (°N) on the label of Vietnamese fish sauce represent the protein content. On the other hand, the latter is a ready-made dipping sauce.Įqually important is the degrees of the fish sauce. The former can be used for cooking or added to other ingredients to make a dipping sauce. There is nước mắm, which is composed of 100% natural fish essence without any seasoning, while nước chấm is flavoured with wine vinegar or garlic. The Vietnamese fish sauces can be divided into two categories. That makes it much easier for diners to choose the most suitable product for their cooking. ![]() The fish sauces in Vietnam are often labelled clearly with their origin, degrees and the types of fish used in production. Since Vietnamese food is more restrained in flavour and herb-based, it largely rests on the freshness of ingredients and the fish sauce to bring the umami level up a notch. As such, they work better in more subtle Teochew and Vietnamese food.Īmong all the varieties, Vietnamese fish sauce is the most refined. Chinese and Vietnamese fish sauces are lighter, placing a premium on the fish’s umami. Naturally, Thai fish sauce is the best fit for Thai dishes. To fit the more intense, stimulating flavour profile of the cuisine, the sauce tends to be more salty, so that it stands up to the other strong seasonings. It is paramount to Thai cuisine, as a component in dishes like sour and spicy chicken feet salad, yum som-o (pomelo salad) and goong chae nam pa (raw shrimps in fish sauce). The fish sauces sold in Hong Kong are respectively produced in Thailand, Vietnam and China. Which Countries Have The Best Fish Sauce? But the taste varies slightly due to differences in weather and technical details in production,” Chan says. “The principle of making fish sauce is the same among different countries. The sauce can now be found easily in bottle form across South-east Asia. Larger-scale fish sauce factories emerged in the following decades. From the famous oyster pancake to oyster congee to pan-fried tailfish, the fermented liquid has endless uses in the regional fare. The locals would bring their own bottle or bowl as a container. This practice was still in place until the 60s and 70s in the Teochew-Shantou area of China. In the past, fish sauce was sold by cart-pushing hawkers on the streets. Even the ancient Roman Empire produced a version of fish sauce called garum. The method has been adopted by Thai, Vietnamese, Chinese communities. The meat of the fish releases its juice after the while, and that is what we know as fish sauce. It first has fish marinated in salt and fermented in a container. Making fish sauce isn’t exactly rocket science. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |