This premium Vietnamese fish sauce is the kind of ingredient that quietly shapes a dish, subtly bringing layers of flavor into focus.
Going back thousands of years the ancient Greeks fermented fish which eventually made its way to Southeast Asia. It quickly became a crucial part of the diet for fishermen and coastal communities.
The process is simple on the surface, but inside wooden barrels, where anchovies are layered with salt, a complex dance of biochemistry unfolds.
When the time is deemed right — usually marked by the rich aroma and the separation of liquid from the fish — the barrels are unsealed and bottled.
Authentic nuoc mam is made from anchovies harvested from the waters around the Vietnamese island of Phu Quoc Unlike some other fish sauces, it is all-natural and contains no additives.
Even in non-Asian cuisine, fish sauce is a convenient way to add umami. Try it in chicken broth, vinaigrette, as a sub for anchovies in Caesar dressing, or in meat marinades.
“Nuoc mam is one of those little-known ingredients that packs a huge punch. It makes a big difference in so many recipes to add umami and a depth of flavor you just can’t get without it." — Michelle Price, Honest and Truly