Nuoc Mam

Nuoc mam

The principal ingredient that is quintessentially Vietnamese is nuoc mam, which is a fermented fish sauce with a pungent smell. It is a condiment that most Vietnamese can't do without as it is splashed into practically every soup, stir-fry and marinade, as well as serving as a standard dipping sauce.

To make nuoc mam, small, silver anchovies are layered with salt and left to ferment in barrels for about three months; the liquid gathered in the base is then drained off and poured back over the fish to ferment for a further three months. The liquid, which by this time is extremely pungent, is then drained and strained into bottles where it is left to mature even further. This sit the first pressing, which is of high quality, and is generally used as a table condiment. The second and third pressings are less pungent and are used for cooking.

Bottles are available in most Asian stores. Look for a rich, dark color with the words ngon or thuong hang on the label as these indicate a superior quality.