If you want your food to taste great, you need to learn how to make this Vietnamese dipping sauce (nưỻc chấm). Since it’s just about everywhere in Vietnamese cooking, it’s simply referred to as “dipping sauce”.
As a child, I grew up with this dipping sauce. My mom and grandmother made it for us often, either with sugar in it to go with certain dishes or with boiled leafy vegetables (rau muống, or water spinach, anyone?).
They kept a batch of ready-made sauce in the fridge for everyday meals during the week. But when they were making a special dish, they would make a new batch for that meal or day, which tastes much better.
I used the Three Crabs brand fish sauce. The amount you use will need to be changed because different brands have different amounts of sodium and different flavors. This nước chấm or fish sauce recipe is all about making it to fit your taste.
Fish sauce, also known as nam pla in Thailand or nuoc mam in Vietnam, is a popular condiment used in Southeast Asian cuisines It has a sweet, salty, and umami flavor that enhances the taste of many dishes While you can easily buy fish sauce at the grocery store, making it at home allows you to control the ingredients and quality. This article provides a step-by-step guide to making homemade fish sauce.
Fish sauce originated in Southeast Asia thousands of years ago as a way to preserve fresh fish. The ancient Romans also had a version called garum. Traditional fish sauce is made by layering fish with salt and allowing it to ferment for up to two years. The fish liquefies during this time, leaving behind a rich, amber-colored liquid. Commercial manufacturers have shortened the process to a few months.
The most common types of fish used are anchovies, mackerel, and shrimp. Only the fish flesh is used, not the heads or bones Salt is added at a ratio of around 3 parts fish to 1 part salt Some recipes also include garlic, spices, and sugar.
Store-bought fish sauce today is made through faster industrial methods. However, homemade fish sauce retains more complex flavors and aromas reminiscent of the traditional process. It has greater depth and doesn’t have the harsh saltiness of mass-produced versions.
Benefits of Making Your Own
Here are some of the biggest advantages of making DIY fish sauce
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Control the quality of ingredients – By choosing fresh, sustainable fish and high-quality sea salt, you can craft a superior product.
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Create customized flavors – Tailor the recipe to your taste preferences by adjusting the amounts of fish, salt, sugar, and spices.
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Ensure safety – Home fermentation allows you to closely monitor the process and avoid any potential risks.
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Make it preservative-free – Most commercial fish sauces contain preservatives, whereas homemade versions contain only real, natural ingredients.
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Reduce waste – Fermenting fish that might otherwise be discarded makes use of nutrients that would be lost.
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Save money – Although it takes time and effort, preparing it yourself costs a fraction of what you’d pay for bottled sauce.
What You’ll Need
Fermenting fish sauce requires only a few basic supplies:
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1 to 3 pounds of fish – Anchovies, mackerel, and sardines work best. Avoid fish with dark flesh which can turn the sauce gray.
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1 cup sea salt or pickling salt – Don’t use iodized table salt as it can inhibit fermentation.
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Glass jar with non-metal lid – 1 quart size or larger, depending on quantity. A plastic lid could degrade over time.
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Cheesecloth or fine mesh strainer – To separate the solids from the liquid when finished.
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Non-reactive bowl and spoon – Ceramic, plastic, or wood are ideal. Avoid metal utensils which react with the salt.
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Measuring cups and scale – For precisely measuring ingredients.
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Food-safe gloves – Optional for handling the raw fish.
Step-by-Step Instructions
Follow these steps for making about 1 quart of fish sauce at home:
1. Clean the Fish
Rinse the fish under cold running water. Use a knife to scrape off any scales. Remove the head, tail, fins and viscera. Give it another rinse and pat dry with paper towels. Be thorough to eliminate bacteria and enzymes that can cause off-flavors.
2. Layer the Fish and Salt
In a non-reactive bowl, evenly spread a thin layer of salt, about 1/4 inch. Place a layer of fish on top, using your hands or tongs. Cover with another 1/4 inch layer of salt. Repeat alternating fish and salt until all the ingredients are used up.
Use a ratio of 3 parts fish to 1 part salt by weight. For example, 2 pounds of fish would need 2/3 cup of salt. End with a salt layer to prevent the fish on top from oxidizing.
3. Transfer to a Jar
Transfer the fish-salt mixture to a clean glass jar. Depending on the size of your jar and amount of fish, you may need to pack it down using a spoon or your (gloved) hand. Top with a final layer of salt. Seal the lid tightly.
4. Ferment
Store the jar in a cool, dark place away from direct sunlight to ferment. Use a space like a pantry or wine cellar if you have one.Fermentation times vary, but plan on at least 6 months for the best flavor.
Check it periodically and if you see any mold, skim it off immediately. This prevents the mold from spreading into the sauce. As it ferments, the fish will become very soft and liquidy.
5. Strain the Liquid
Once fully fermented, strain the sauce through a mesh strainer lined with cheesecloth. Start with a bowl underneath to catch the liquid. Let gravity do the work, without pressing on the solids. For clearer sauce, strain a second time through a coffee filter.
6. Bottle and Store
Transfer the strained fish sauce into sterilized bottles or jars. Screw lids on tightly and store in the refrigerator. The flavor continues to develop, so allow it to age for several more months before use. It will keep for several years properly sealed and refrigerated.
Tips and Variations
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Use fewer salt layers for a less salty flavor. However, sufficient salt is vital to prevent dangerous microorganisms from growing.
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For spicy sauce, add dried chilies, peppercorns, lemongrass, or garlic to the layers.
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Splash in some rice wine vinegar or sake before bottling for extra tang.
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If any unpleasant odors develop, discard the batch. A properly fermented sauce smells pungent, but not rotten.
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If a foam layer forms on top, you can skim it off before bottling. The foam carries protein and other solids.
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For a clearer final product, do not stir or agitate the jar during fermentation. This keeps the sediment settled.
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Cheesecloth can be reused. Rinse it well after straining and sanitize by boiling before storage.
Enjoying Homemade Fish Sauce
The easy way to start enjoying your homemade fish sauce is to use it as a condiment. It’s excellent drizzled over rice or noodles, combined with lime juice as a dipping sauce, or sprinkled into soups and stir-fries. The flavor is more delicate than store-bought brands, so you may need to use more.
To mellow the flavor even further, try this recipe for prepared fish sauce dressing from iamafoodblog.com:
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In a mortar and pestle, crush 2 tbsp sugar, 2-4 Thai chilies, and 2 cloves garlic.
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Transfer to a jar. Add 2 tbsp fish sauce, 1.5-2 tbsp lime juice, and 2/3 cup water.
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Let sit for 30 minutes before using.
You can adjust the amounts of sugar, lime, and chilies to suit your tastes. This makes the rich umami flavor of fish sauce really shine.
Homemade fish sauce does take patience and effort to produce. But you’ll be rewarded with a handcrafted seasoning sauce that adds authentic, delicate flavor to Southeast Asian recipes. Once you learn the process, you may find yourself hooked on making your own forever.
What is in Vietnamese fish sauce?
Vietnamese fish sauce in its unadulterated form is made from anchovies, sea salt, and water. This is what you’ll typically find in bottles of fish sauce sold at supermarkets.
Vietnamese restaurants also serve a dipping sauce that is made from fish sauce, water, sugar, citrus fruits, and other things that you can add, like garlic or Thai chilies (like the recipe in this post!). This will be served in a small bowl on the side. Most likely, the bottle of this stuff on the side of your table is pure fish sauce that they took out of a bigger bottle.
What is nước chấm sauce?
This is the same dipping sauce that you see in the recipe for nưỺc chấm. It is Vietnamese and is made from fish sauce, water, sugar, and citrus. You have the option of adding garlic or Thai chiles depending on your flavor preference. This sauce goes well with egg rolls, spring rolls or summer rolls, bánh xèo, bánh cuốn, bún thịt nưỺng (grilled pork with rice noodles and vegetables), and other foods.