Fish sauce is hands-down a must-have staple condiment in Asian cuisine, especially in Southeast Asia. But did you know that Vietnam's fish sauce tradition spans over 2,000 years, dating back to the Dong Son civilisation and possibly earlier?
Deeply tied to its coastal geography and abundant fish, this aromatic sauce is a culinary cornerstone, enhancing flavours, showcasing versatility, and holding cultural significance. It symbolises Vietnamese identity and is integral to traditional fishing communities. Its savoury profile, achieved through fermentation, harmonises with other flavours, defining Vietnamese cuisine. Regional variations and export-quality products, like Phu Quoc fish sauce, highlight Vietnam's global reputation for high-quality fish sauce. This history, geography, and commitment make Vietnam a key player in fish sauce production and Vietnamese cuisine.
Don't fret; we won't be delving into the art of crafting fish sauce from scratch in your kitchen (unless you're particularly chummy with your neighbours). While selecting the right fish sauce for your cooking may be tricky, fear not. With these easy tips from a MICHELIN restaurant chef, your next visit to a supermarket will be a piece of cake.
But first, what makes Vietnamese fish sauce unique?
"Traditional Vietnamese fish sauce is naturally fermented with salt in large wooden barrels or clay pots for about one year. This slow fermentation process allows the fish to break down gradually, resulting in a rich, flavourful sauce with complex umami notes," says Chef Summer Le, founder and executive chef of Nén Light, an innovative MICHELIN-recommended restaurant in Ho Chi Minh City."Vietnamese fish sauce is typically made from high-quality fish, such as anchovies (in Nam O village in Da Nang, the artisans use purple anchovies) or other small fish, sourced from coastal regions. The use of fresh, locally caught fish contributes to the richness and complexity of flavour in Vietnamese fish sauce," she adds.
“I personally prefer a well-balanced fish sauce that has a strong taste of umami.”
How to pick a good fish sauce?
Chef Le, who recently visited a fish sauce factory, shares some pro tips for your next supermarket visit: "Make sure you select bottles that meet all of the following criteria."Ingredients: Check the ingredients list to ensure that the fish sauce is made only from fish and salt, without any artificial additives or preservatives.
Protein content: The higher the protein content, the more it defines the quality of the fish sauce. According to Chef Le, the Vietnamese standard for fish sauce (TCVN 5107:2003), the finest fish sauce has a protein content exceeding 30 degrees.
Colour: Clarity is key. High-quality fish sauce is clear, with a beautiful amber or reddish-brown hue. She suggests shaking the fish sauce bottle and then inverting it, observing it against the light. If you notice residue clinging to the bottom of the bottle, it indicates the presence of precipitation, and the sauce should not be used. "This residue may result from salt and other additives introduced by the manufacturer," advised Chef Le.
Taste: Look for a strong umami flavour with a balance of salty, savoury, and slightly sweet notes, along with a rich aroma. "That’s how you spot a good fish sauce, especially a good Vietnamese fish sauce," Le adds, with a personal tip: "Look for 'nuoc mot' fish sauce. It indicates the first filter, similar to 'extra virgin' olive oil."
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