Vietnamese fish sauce, or nước mắm, boasts a rich history that spans hundreds of years along the S-shaped coastline of Vietnam. Despite the emergence of various modern fish sauce production methods with numerous ingredients, coastal villages continue to uphold traditional practices to produce distinctive regional fish sauces. Renowned brands such as Cát Hải, Ba Làng, Nam Ô, Nha Trang, Cà Ná, Phan Thiết, and Phú Quốc have emerged, each offering a unique flavor profile determined by the local fish, salting techniques, salt ratios, and regional climate.
Cái Rồng Fish Sauce – Quảng Ninh
Cái Rồng fish sauce is a specialty of Vân Đồn island district in Quảng Ninh province. Thanks to its advantageous location with abundant fishing grounds, Vân Đồn has developed a thriving fish sauce industry. Cái Rồng fish sauce is produced using traditional methods involving sun drying, natural fermentation, and no additives. The primary ingredients are fresh fish such as mackerel, lầm fish, nhâm fish, and anchovies, which are fermented naturally for over 18 months. The fish are fermented in earthenware jars, with the jars being periodically stirred and checked for saltiness to ensure the quality of the finished product.
Cát Hải Fish Sauce – Hải Phòng
Cát Hải fish sauce is a well-known product from Cát Hải island district in Hải Phòng city. With a history of fish sauce production dating back hundreds of years, Cát Hải continues to use traditional methods of sun drying and stirring. The Hải Phòng coastal area, situated in the Gulf of Tonkin, is rich in fish resources, making it ideal for fish sauce production. Cát Hải fish sauce is known for its dark reddish-brown color, prominent aroma, initial saltiness, and sweet aftertaste.
Diêm Điền Fish Sauce – Thái Bình
Diêm Điền in Thái Bình province is famous for its unique fish sauce, a must-try for visitors. The primary ingredients include fresh fish such as herring, nhâm fish, and anchovies, which are mixed with salt and fermented for one to one and a half years. This extended fermentation process ensures the highest quality fish sauce, distinguishable by its unique aroma and taste.
Thanh Hóa Fish Sauce
The coastal villages of Thanh Hóa, such as Nga Sơn, Hậu Lộc, Hoằng Hóa, Quảng Xương, and Tĩnh Gia, are known for producing fish sauce and related products. Thanh Hóa fish sauce is typically produced using two main methods: stirring or pressing, sometimes in combination. Anchovies are the primary ingredient, but mackerel, herring, and nhâm fish are also commonly used. The unique climate and long-standing expertise in fish sauce production contribute to the distinctive, robust flavor of Thanh Hóa fish sauce.
Nha Trang Fish Sauce – Khánh Hòa
Nha Trang fish sauce is another beloved product, alongside Phú Quốc and Phan Thiết fish sauces. Known for its delightful aroma and excellent flavor, Nha Trang fish sauce is made from fresh anchovies and high-quality sea salt, fermented through a meticulous process. Khánh Hòa's favorable geographical location, with its many bays and long coastline, provides an abundant source of seafood, essential for the renowned Nha Trang fish sauce.
Cà Ná Fish Sauce – Ninh Thuận
Cà Ná in Ninh Thuận province is famous for its high-quality fish sauce. With a history of hundreds of years, Cà Ná fish sauce is produced using fresh anchovies and mackerel, mixed in a 7:3 fish-to-salt ratio. The fish are fermented in large tanks under the hot Ninh Thuận sun for 12 to 18 months, resulting in a rich, amber-colored fish sauce with a subtle aroma and balanced flavor.
Phan Thiết Fish Sauce – Bình Thuận
Phan Thiết fish sauce has been a staple in Bình Thuận province for generations. Known for its robust flavor and high-quality production methods, Phan Thiết fish sauce is made using traditional techniques that involve fermenting fish and salt in large barrels. The region's sunny climate and coastal winds contribute to the distinct taste and aroma of this renowned fish sauce.
Phú Quốc Fish Sauce – Kiên Giang
Phú Quốc, also known as the "Pearl Island," is not only a popular tourist destination but also famous for its premium fish sauce. With a history of over 200 years, Phú Quốc fish sauce is known for its high protein content, ranging from 40 to 43 gN/liter. The sauce is characterized by its reddish-brown color, delicate aroma, rich flavor, and sweet aftertaste. Made from fresh anchovies and sea salt, Phú Quốc fish sauce undergoes a meticulous fermentation process, resulting in a high-quality product that is revered worldwide.
Conclusion
Vietnamese fish sauce, with its rich history and diverse regional varieties, offers a unique culinary experience. From the rich, umami flavors of Cát Hải and Phú Quốc to the robust taste of Phan Thiết and Nha Trang, each region's fish sauce reflects the local climate, ingredients, and traditional methods. For those seeking authentic and high-quality fish sauce, Vietnam provides a range of exceptional options that are sure to enhance any dish.