Nước mắm ranks 22nd with a score of 4.4 out of 5 stars. It is a versatile condiment, serving as both a dipping sauce for traditional dishes and a seasoning for modern Vietnamese cuisine. It is a staple in home-cooked meals and a must-have at street food stalls across the country.
In Vietnam, nước mắm is served in two forms: pure nước mắm and sweet nước mắm. Pure nước mắm is the more traditional option, often used as a dipping sauce for hot pot, steamed dishes, and boiled foods. On the other hand, sweet nước mắm is a delightful combination of nước mắm, sugar, lime juice or vinegar, garlic, chili, and water, creating a unique flavor profile. This variety is commonly paired with dishes like cơm tấm (broken rice with grilled pork), spring rolls, and bánh xèo (Vietnamese savory pancakes).
Present at most family gatherings, celebrations, and street food stalls, sweet nước mắm adds a touch of sweetness and a burst of flavor to any meal. Although the basic ingredients remain the same, each household holds the key to their unique version, carefully guarding their secret mixing methods and personalized touches.
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| Vietnam’s sweet fish sauce is a beloved condiment at family gatherings and street food stalls alike. Source: Taste Atlastd> |
Fermented nước mắm, although less widespread, is gaining popularity and currently ranks 96th with a score of 3.9 stars. Historically, this variety was primarily enjoyed in the central provinces, but now it is finding its way into the hearts (and kitchens) of people nationwide.
To create this rustic sauce, ingredients such as pineapple, ginger, lemongrass, galangal, garlic, and chili are added to pure fermented nước mắm, resulting in a more subtle aroma and a unique flavor. The key to achieving the perfect taste lies in the thorough mixing of these ingredients.
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| Vietnam’s fermented fish sauce pairs perfectly with rice paper rolls, enhancing the flavors of vermicelli, meat, shrimp, and fresh vegetables. |
While fermented nước mắm is renowned for its strong salty taste, regional variations do exist. For instance, in the south, it is often seasoned to be sweeter, catering to local palates. This variety of nước mắm is the perfect rustic dipping sauce for dishes like vermicelli, rice paper rolls, and bánh căn (mini Vietnamese pancakes).
As you explore the world of Vietnamese cuisine, don’t forget to give nước mắm a try. It is a key ingredient that adds depth and authenticity to many dishes, and its versatility is sure to impress.
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