Fish sauce, or nước mắm, is the backbone of Vietnamese cuisine. Made from fermented anchovies and sea salt, it provides umami, depth, and aroma to countless dishes. Many people unfamiliar with fish sauce assume it is overpowering, but when used correctly, it transforms food with savory complexity.
Traditional fish sauce is made by layering fresh anchovies and sea salt in wooden barrels. Over 12–18 months, natural enzymes break down the fish into liquid gold. The first press — the purest liquid — is the highest quality.
When shopping, look for fish sauce with 35–42°N protein level, amber color, and no additives. The best fish sauces are simple: fish and salt, nothing more.
Fish sauce isn’t just for dipping; it seasons soups, marinades, stir-fries, and salads. Its ability to balance sweetness, acidity, and spice makes it essential for Vietnamese cooking.