Vietnamese Fish Sauce: A Guide to the Soul of Southeast Asian Cooking

Vietnamese fish sauce (nước mắm) is the backbone of the country's cuisine. Made from fermented anchovies and salt, it adds depth and umami to everything from dipping sauces to braises.

Quality varies widely. First-press (nước mắm nhỉ) is the most prized—clear, amber, and complex. It's used sparingly in dressings and as a finishing sauce. Second-press and blended sauces work well for cooking and marinating.

Look for bottles that list only fish and salt (and sometimes sugar). Avoid brands with added MSG or hydrolyzed protein if you want a cleaner flavour. Store in a cool, dark place; once opened, keep refrigerated to preserve freshness.