Vietnamese fish sauce

Types of Vietnamese fish sauce

Vietnamese fish sauce is diverse for various reasons, including local tastes, cultures, and available resources. Varieties are developed in certain regions to create distinctive tastes for local or international clients.

• Nhi

  The most prized fish sauce in Vietnam is called nhi. It is made from the first, most concentrated extract of fermented fish and salt. Nhi's flavor is powerful but smooth, giving food a rich umami taste. It is mainly used in high-end cuisine and offers excellent quality for dipping sauces or directly in cooking. Manufacturers supply bottles of Nhi in various sizes to suit customers' needs, from small household quantities to large commercial bulk shipments.

• Tuong

  Tuong is a fish sauce made primarily for the northern Vietnamese food market. Compared to other types, it is less salty and has a milder flavor. The diverse taste of tuong makes it an ideal condiment for stirring and dipping sauces in foods common to North Vietnam, such as noodles and rice dishes. In addition, the sauce has a unique flavor that works as a seasoning in southern seafood-rich delicacies. Northern Vietnamese manufacturers focus on producing fish sauce in large quantities for distribution through retail channels.

• Nam

  Nam fish sauce, common in the central and southern areas, is more salty than tuong but less than nhi. It is produced from the second extract of fish sauce and is often used in everyday meals. Its versatility enables it to enhance a wide variety of Vietnamese recipes, from grilled meats to soups. Central and southern Vietnamese manufacturers produce nam sauce in large quantities for local and regional markets.

• Extra

  As the name implies, the extra fish sauce is highly concentrated and salty and comes in only one type, extra fish sauce. It is made from the last extract of fish sauce, so it is not of high quality, but because it is cheaper than the rest, it is used for cooking at home and in restaurants for meals that need a splash of fish sauce. Asian manufacturers produce extra fish sauce in bulk to supply affordable cooking ingredients to themselves and their customers.

Ingredients & Materials Used to Manufacture Vietnamese Fish Sauce

Fish sauce is a highly flavorful and aromatic liquid that is commonly used in cooking and as a condiment to accompany dishes in many Asian countries.

• Fish: The primary ingredient in Vietnamese fish sauce is usually anchovy, though some regions may use other small fish. The fish is thoroughly cleaned before being placed in a large wooden barrel with salt, where it is left to age for several months to extract the maximum flavor. For extra fish sauce, fish with a high oil content is preferred because it will yield a high-quality sauce.
• Salt: Sea salt is the only type of salt used to manufacture fish sauce in Vietnam. Cheaper table salt will not work because it will affect the fermentation process and the quality of the final product.

Vietnamese Fish Sauce Manufacturing Process

The production of Vietnamese fish sauce is an age-old tradition that prioritizes quality and authenticity in producing a rich, flavorful liquid gold. While modern methods might speed up certain aspects of the process, many manufacturers still adhere to time-honored techniques, especially those producing high-quality, artisanal fish sauces.

• Preparation of fish: Manufacturers in Vietnam select small fish, mostly anchovies, which are the most suitable fish for making fish sauce. Some regions may use other types of small fish, such as mackerel or sardines. The fish is pre-processed by washing it to get rid of impurities and reduce the chances of undesirable bacteria affecting the fermentation process.
• Mixing: After cleaning, the fish is mixed with sea salt at a ratio of about 3:1. The salt aids the fermentation process by preventing spoilage while allowing enzymes to break down the fish and produce the characteristic flavors of fish sauce.
• Fermentation: After mixing the fish with salt, the mixture is transferred to large wooden barrels traditionally made of redwood, oak, or other dense timbers. In places where fishing is not the major occupation, metal or concrete containers are used instead. The barrels are sealed, and the mixture is left to ferment for a minimum of six months. Some high-end varieties may be aged for several years, which results in a more refined, stronger taste. During this time, the salt draws out the fish's liquid, which mixes with the fish to form fish sauce. Over time, microorganisms break down the fish's tissues, and amino acids and peptides are released into the liquid, giving fish sauce its characteristic flavor.
• Shooting or extracting: The next stage after fermentation is called nhi or shooting. This is where the sauce is separated from the solids. Shooting is the process of separating the liquid from the solid fish remains. This is the most important part of the process that requires a lot of skill, and the most quality fish sauce is gotten from shooting the first extract, called Nhi. Then the subsequent extracts are separated, the second is called Nam, and the last is called Extra.
• Bottling: The final step is bottling, where the fish sauce is placed in glass or plastic bottles to protect its quality. In artisanal production, notice how the bottling is done by hand. In contrast, large-scale production uses automated filling lines. The bottling process usually involves adding caps and labels to the bottles. The labels provide important information such as the type of fish sauce, the ingredients, and how long the sauce was aged for, etc. Then, manufacturers distribute the fish sauce to local markets, grocery stores, and international customers.

Uses of Vietnamese Fish Sauce

Vietnamese fish sauce is the umami-rich liquid gold of the Southeast Asian country that is used in cooking and to accompany the food.

• In Cooking: Fish sauce is primarily used in Vietnam to season dishes such as marinades for meat, particularly grilled pork, chicken, and beef. It is mixed with other flavors and used in stir fries, which are quick foods prepared using high heat, especially in industrialized countries with a lot of businesses. It is also a key ingredient in several Vietnamese sauces, including the popular nuoc cham, a balance of fish sauce, water, lime juice, sugar, and chili used as a condiment for spring rolls and other dishes.
• In Dips: Fish sauce, mixed with lime juice, sugar, and chili, is used as a dipping sauce for spring rolls, grilled meats, seafood, and vegetables. This sauce, often called nuoc cham, is a staple in Vietnamese cuisine and adds a burst of flavor to anything it accompanies. The sauce can be adjusted in thickness by adding more water for a runnier dip and in texture by adding grated carrots or chopped herbs like cilantro for a more rustic dip.
• For Soups: Fish sauce is a mainstay in many Vietnamese soups. Phở, perhaps the most famous Vietnamese soup, has a broth seasoned with fish sauce. Other soups, like bún bò Huế, a spicy beef noodle soup, also use fish sauce for seasoning. Its savory depth enhances the overall flavor profile, making the soup more robust and delicious. Because tha is liquid gold, it is also used to balance out other liquids in Western soups like Miso and Bovril to give them an extra kick of flavor.
• For Marination: In Vietnamese cuisine, fish sauce is often used to marinate meats and seafood before grilling or stir-frying. For example, in dishes like thịt nướng, which is Vietnamese grilled pork, the meat is marinated in a mixture of fish sauce, sugar, garlic, and other ingredients. This helps tenderize the meat while infusing it with deep, rich flavors. Vietnamese fish sauce can be used alone or mixed with other ingredients like lime juice, garlic, and sugar to create flavorful marinades for grilled or roasted meats, including pork, chicken, and beef.
• As a Salad Dressing: Fish sauce is used to dress fresh salads, particularly those in Vietnamese-style salads. Combining fish sauce with lime juice, sugar, garlic, and chili creates a bright, tangy dressing that adds depth and balance to the greens. This dressing is particularly popular on salads with shrimp or meat, enhancing the overall flavor with a savory kick.

Benefits of Vietnamese Fish Sauce

Apart from its use in food, Vietnamese fish sauce has some other applications.

• Flavor Enhancer

  Like the soy sauce used in Asian countries, Vietnamese fish sauce is used to add umami to Western foods. A few drops of fish sauce in a sauce, soup, pasta, or stew will deepen the flavor and provide a savory richness without a strong fishy taste. Because fish sauce is liquid and salty, it is usually added to food at the end of cooking, just like salt, so it does not overpower the food.

• Marinades

  Nuoc mam can be used as a marinade for meats, fish, and tofu, tenderizing them and adding a rich, savory depth of flavor before grilling, baking, or stir-frying. In Vietnam, fish sauce is considered the secret ingredient in many marinades, helping to imbue meat with a depth of savory flavor that penetrates it to leave it tender and soft.

• Dipping Sauce

  Fish sauce combined with other ingredients such as lime juice, chili, garlic, and sugar creates flavorful dipping sauces for spring rolls, grilled meats, seafood, and vegetables. This sauce, called nuoc cham, is a staple in Vietnamese cuisine and adds a refreshing burst of flavor to anything it accompanies.

• Seasoning for Soups and Stews

  Phở and other soups rely on fish sauce for their savory backbone, making it a crucial component in the seasoned broth. Even outside Vietnamese soups, fish sauce can be added to Western soups and stews to give them more depth and umami.

• Vegan Alternative to Umami Sources

  For people looking to cut seafood and its derivatives from their diets, fish sauce can be used instead of oyster sauce to achieve the desired umami, as it is also derived from fermentation.

How to Choose Vietnamese Fish Sauce

There are many types of fish sauce in the market today, so choosing the right one can sometimes feel overwhelming. In addition to understanding the type of fish sauce and its uses and benefits, the quality and authenticity of the sauce should also be considered, particularly if it is to be resold.

• The Source

  Fish sauce manufacturers from Nha Trang in central Vietnam are well known for making the best fish sauce in the country because they use only anchovies and sea salt and sun the fish to dry it before using it. It offers a superior quality of fish sauce known as liquid gold. Other regions use different types of fish and salt, which might not yield as good a quality of fish sauce because they don't have the best resources for making fish sauce. Most Asian countries also manufacture fish sauce and have similar-looking varieties to Vietnamese.

• Quality of Ingredients

  This is the second criterion that should be considered because it greatly affects the quality and taste of fish sauce. The best fish sauces are made from simple ingredients: fermented fish and salt. Avoid those that contain added preservatives, artificial colors, or flavors. The source of the fish also matters. That from anchovies is more potent than that from any other fish, and sea salt is preferred over other types of salt.

• Type

  Decide on the kind of fish sauce the customers require. For the fish sauce without a strong fishy smell, go for extra or Nhi fish sauce; for a sharper salty sauce, Vietnamese nam fish sauce is ideal, and for a more intense fish sauce, the Vietnamese tuong fish sauce is appropriate. Also, consider the use because the extra fish sauce is suitable for industrial usage due to its high concentration, and the Nhi and tuong fish sauces are good for retail.

• Authenticity

  Unfortunately, the popularity of fish sauce has led to many counterfeits and low-quality imitations. To ensure the best quality, choose sauces labeled as "authentic" or "traditional" and look for brands that follow the classic Vietnamese methods of production. The bottle should have a clear label of the region it is made in, the type of fish used, and the length of time it has been aged. Avoid any fish sauce that smells too strong, looks too dark, or has added colors because they might have added artificial ingredients to mask the poor quality of sauce.

• Packaging

  The packaging used for fish sauce affects its quality, especially during shipping, so a buyer would need to consider this. The best packaging for fish sauce is glass bottles, which keep the sauce intact for a long time. Though less secure than glass, plastic bottles are more likely to break, increasing the risk of sauce wastage. Manufacturing glass bottles in bulk is expensive, so manufacturers prefer making plastic bottles instead because they are cheaper. The cap should be secure to avoid any leakage during shipping.

Q and A

Q1. Why is fish sauce from Vietnam so popular?

A1. Fish sauce from Vietnam is popular because it has a balanced flavor and a deep richness. It's an integral part of Vietnamese cuisine, making the fish sauce heavily used in numerous regional dishes. Its versatility allows it to be used in dishes, dips, and marinades.

Q2. What is special about Vietnamese fish sauce?

A2. The Nhi fish sauce from Vietnam is generally considered to be the best in the world because it is made using a traditional method that uses the finest fish and salt. It is always made using small fish such as anchovies. The more the fish sauce is aged, the better its quality will be. The Nhi fish sauce, which has been aged for the longest time, is called soy.

Q3. Is fish sauce from Vietnam healthy?

A3. Yes, fish sauce from Vietnam is healthy. It is made from natural ingredients, and one tablespoon of fish sauce contains about fifteen calories. It does not contain unhealthy additives like sugars or fats to boost the calorie content. It's also a good source of sodium, which helps balance electrolytes in the body. Moreover, it's gluten-free, making it ideal for people looking to avoid gluten for whatever reason.

Q4. Is fish sauce good for the body?

A4. Yes, fish sauce is good for the body because it contains a good amount of amino acids, the building blocks of proteins needed for synthesizing muscles, tissues, and organs in the body. Fish sauce also contains a good amount of probiotics that are good for the gut and aid in the digestion of foods.