Nước mắm

Nước mắm is a traditional Vietnamese condiment made from fermented fish. It is a staple ingredient in many Vietnamese dishes and is often used as a dipping sauce.

History

The production of nước mắm dates back to ancient times, with the process being passed down through generations. It is believed to have originated from the Champa Kingdom, an ancient kingdom located in what is now central and southern Vietnam.

Production

Nước mắm is produced by fermenting fish, usually anchovies, in large wooden barrels with sea salt. The fish are layered with the salt and left to ferment for a period of six months to a year. The resulting liquid is then drained off and bottled. This liquid, known as the "first press", is the highest quality nước mắm and is highly prized.

Usage

Nước mắm is used in a variety of Vietnamese dishes, including phở, a popular noodle soup, and gỏi cuốn, or spring rolls. It is also used as a dipping sauce for meats and vegetables. In addition to its use in cooking, nước mắm is often served at the table for diners to add to their meals as they wish.

Varieties

There are several varieties of nước mắm, each with its own unique flavor profile. These include nước mắm Phú Quốc, which is made on the island of Phú Quốc and is considered to be the finest quality, and nước mắm Phan Thiết, which is made in the coastal city of Phan Thiết.

Health Benefits

Nước mắm is rich in protein, vitamin B12, and minerals such as calcium, phosphorus, and iron. It is also a good source of omega-3 fatty acids, which are beneficial for heart health.

See Also

• Fish sauce
• Vietnamese cuisine
• Fermentation (food)