I’m excited to share my own Vietnamese fish sauce dip recipe, which even my mom likes! As with any recipe, you can change the sweet and spicy amounts to suit your tastes.
Fish sauce is a popular condiment used in many Southeast Asian and coastal cuisines. Made from fermented fish that has been salted and aged for months or years fish sauce provides a distinctive umami flavor. While you can easily buy fish sauce at the grocery store, there’s something special about making your own from scratch.
In this detailed guide, I’ll walk you through the entire process of preparing fish sauce at home We’ll cover
- Selecting the Right Fish
- Ingredients & Equipment Needed
- Step-by-Step Instructions
- Fermentation & Aging Process
- Finishing Touches & Storage
Armed with this information, you’ll be able to make your own delicious fish sauce filled with complex savory flavors. Let’s get started!
Selecting the Right Fish
The first step is choosing what type of fish to use. Small oily fish like anchovies, sardines, and mackerel work best. The small size allows the fish to ferment faster. And the high oil content provides plenty of flavor.
Ideally, select whole fresh fish. This includes the head, bones, and organs. Using the entire fish maximizes flavor. If fresh isn’t available, frozen is the next best option. Avoid pre-cleaned fillets, as much of the fish essence comes from the bones and viscera.
In a pinch, you can even use canned oil-packed fish like sardines or anchovies. Drain and rinse the fish well before using.
No matter what type you select, be sure the fish is raw and untreated. Pre-cooking or smoking will inhibit fermentation.
Ingredients & Equipment You’ll Need
Ingredients:
- 2 pounds (about 1 kg) small oily fish
- 1 cup sea salt or pickling salt
- Spices and aromatics (optional): garlic, lemon zest, bay leaves, peppercorns
Equipment:
- Food processor or mortar and pestle
- 1 quart (1 liter) glass jar with tight-fitting lid
- Fine mesh strainer
- Cheesecloth
- Funnel
- Glass bottles for storage
Step-by-Step Instructions
Follow these steps to make foolproof fish sauce at home:
1. Rinse the Fish
Give the fresh fish a quick rinse under cold running water. This removes any grime or blood on the exterior. Pat dry with paper towels.
If using frozen fish, thaw overnight in the refrigerator before using.
2. Cut Up the Fish
Chop the fish into 1-inch chunks using a sharp knife or kitchen shears. Don’t worry about completely filleting or deboning.
Leaving the bones intact helps release calcium phosphate, which aids the fermentation process.
3. Mix with Salt & Spices
In a bowl, gently mix the fish chunks with the sea salt and any spices or aromatics you’re using. Some good options are minced garlic, lemon zest, bay leaves, or whole peppercorns.
The salt helps draw moisture out of the fish, creating the salty brine. And the spices add subtle layers of flavor.
4. Pack the Fish & Salt Mixture into a Jar
Transfer the fish-salt mixture to a 1-quart glass jar. Push down with a wooden spoon to pack tightly. You want to eliminate as much air as possible.
Pour in any liquid that has accumulated in the bowl as well. Leave at least 1 inch of headspace at the top.
5. Top Off with Water
Pour fresh water into the jar until all the fish is completely submerged. Again, leave at least 1 inch of headspace.
Screw on the lid tightly. Place the jar in a bowl or pan to catch any liquid that may leak out.
6. Ferment at Room Temperature for 3 Days
Keep the jar at room temperature away from direct sunlight for 3 days. This kickstarts fermentation, drawing water from the fish. Bubbles will form as the beneficial bacteria produce lactic acid.
If using a mason jar, don’t fully tighten the lid. Simply screw on the ring loosely, which allows gases to escape.
7. Transfer to the Refrigerator for 4-6 Months
After 3 days, move the jar to the refrigerator. This slows fermentation down to a crawl. The fish sauce can ferment for 4 months up to a year.
For best results, shake or turn the jar upside down once a week. This helps distribute the brine evenly.
8. Strain Out the Solids
Once fully aged, it’s time to extract the fish sauce! Start by pouring the contents of the jar through a fine mesh strainer lined with cheesecloth.
Let gravity drain the liquid out for 30 minutes. Resist squeezing or pressing on the solids, which could cloud the sauce.
Discard the strained fish solids or use them as an ingredient in another dish.
9. Filter & Bottle the Fish Sauce
Next, pass the liquid through a coffee filter to remove any fine particles. Pour the filtered fish sauce into sterile glass bottles.
At this point, the fish sauce is ready to use! It will keep in the refrigerator for at least 6 months.
Fermentation Time & Temperature
Proper temperature control is key for fermenting high-quality, safe fish sauce. Here are a few tips:
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The initial 3 days of fermentation should happen at room temperature, between 70°F and 80°F. Warmer temperatures speed up the fermentation process.
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After moving the jar to the refrigerator, ferment for at least 4 months. For stronger flavor, extend up to 6 months or longer. Refrigerator temperatures of 35°F to 40°F slow fermentation way down.
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If your refrigerator runs colder, consider using an external temperature controller. This keeps the refrigerator at ideal fermenting temperatures.
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Avoid fermenting fish sauce at temperatures above 80°F, which increases risk of pathogenic bacterial growth.
Finishing Touches & Storage
Once strained and bottled, here are some final tips for your homemade fish sauce:
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Flavor improves with age! Let the fish sauce rest for 1-2 weeks before using. This allows flavors to meld and mellow out.
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If the fish sauce tastes too strong, dilute it with a bit of water. Add other aromatics like garlic, citrus zest, or herbs to balance the flavor.
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Store fish sauce in sterilized glass bottles. Avoid plastic containers, which can retain odors.
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Refrigerate after opening. The fish sauce keeps for about 6 months.
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If mold forms on the surface, skim it off and transfer to a clean container. This is harmless but compromises flavor.
Recipes and Uses for Homemade Fish Sauce
The umami-rich flavor of homemade fish sauce enhances many dishes. Here are just a few ideas:
- Add to stir fries, curries, noodle bowls, and other Asian entrees
- Use in place of soy sauce or salt in marinades and dressings
- Drizzle on grilled meat, fish, or vegetables
- Mix into dips, salsas, or creamy sandwich spreads
- Add depth of flavor to soups, stews, and braises
- Splash into pan sauces, gravies, and savory baked goods
- Combine with lime juice, garlic, and chili flakes for a quick dipping sauce
So there you have it – everything you need to know to make incredible fish sauce at home! While it takes some time and patience, the end result is well worth the effort. You’ll be amazed how much more complex and nuanced the flavor is compared to store-bought varieties. Make a batch soon and see for yourself how rewarding homemade fish sauce can be!
Watch Video: Nước Mắm Chấm Vietnamese Fish Sauce Dip:
I paid close attention to what they had to say, like a kid who was interested in everything but also with the analytical mind of a graduate student. They told me what they thought made the best phỠ noodle soup and why their sticky rice was better tasting and more moist than the neighbor across the street. Some claimed to make the best braised fish in claypot because it was their Grandmother’s recipe. On top of that, Grandma gave birth and raised nine children in a 500-square-foot shack in the middle of the war in central Vietnam, among the rice paddies.
I will never argue with someone who says their recipe is the best and only way to make something because “Grandmother of 9 kids and 15 grandkids” made it. If you say that the way your family’s matriarch made the seafood stock is the best, I will nod my head and slurp my way to the bottom of the bowl. I would never question or doubt family cooking traditions and recipes, because who am I to say they are wrong? They are just different, but never wrong.
There’s no right nor wrong in family traditions, food ways and recipes. I respect that because my own family food traditions are like no other household. My family experiences are what sets the foundation for my understanding of my Vietnamese food. The best thing about learning about my food traditions is that there are a million other Vietnamese families who don’t cook and eat the same way I do. That means I have a lot more to learn, taste, and record!
Understanding Fish Sauce and How to Cook with It
Fish sauce in its pure straight-from-the-bottle form can be pretty aggressive to both the nose and the palette. Basically, it can totally stink. It can be a little softer, more understated, and easier to handle on the palate when mixed with acid, sweetness, and spice, though. It then becomes the dip what Vietnamese call, Nước chấm or simply, Nước Mắm (depending on tradition). The dipping sauce is one of the most basic types of fish sauce. It can be used to eat spring rolls, dress noodles and rice, or marinate meat for grilling. It’s like magic when you take fish sauce, mix it with a little lime, garlic and chili.
Since Vietnamese fish sauce dip comes in so many different levels of sweet, spicy, garlicky, and lime-y (sp?), every family will say they have “mom’s best” recipe. My mother thinks that her Vietnamese fish sauce dip with garlic is the best (and her nail salon staff agrees), but I think my version is better because it needs fewer breath mints afterward. You can add more or less of anything you like to Vietnamese Fish Sauce Dip to make it taste better. I’m very happy as long as you enjoy this Vietnamese fish sauce dip! Thank you, Diane
It can sometimes be hard to find good spring roll ingredients and tools. Here’s some of the favorites:
Our popular fish sauce Umami burgers recipe is an old family recipe and tradition. And better yet, it’s a reader favorite! .
More of my Vietnamese recipes and random childhood stories (Family-inspired of course!)
Parsley Lemon Sauce for Fish | Sauce for Fish | Sauce for Fish Recipe | White Sauce for Fish
How to make fish sauce?
By following a few simple steps, you can enjoy the rich taste of this traditional condiment in your own kitchen. To start making fish sauce, you will need a few key ingredients: fish, salt, and water. Begin by choosing the type of fish you prefer – anchovies, mackerel, or sardines are popular options.
How can I prepare fish for kids?
This is really dependent on the personal preference of your children. Some children will eat fish the same way adults do for others you may need to make this more interesting by creating things like homemade fishcakes, fish burger patties, fish balls or by adding this to toast or even pasta. Involving your children in the preparation and cooking process can also encourage them to consume the fish.
What is fish sauce?
My mom was famous in the village for her prepared fish sauce which she sold with bowls of noodles and fresh grilled cobs of corn. Fish sauce, sometimes referred to as nước mắm, is a sauce made from fermenting seafood in salt that’s associated with Southeast Asia, especially Vietnam and Thailand.
How do I choose the best fish sauce?
When choosing fish sauce for your recipes, consider the specific flavor you want to achieve. Thai fish sauce is ideal for authentic Thai dishes, while regular fish sauce offers more versatility for different cuisines. Save my name, email, and website in this browser for the next time I comment.