Guide to Fish Sauce: Vietnamese Nuoc Cham Fish Sauce Recipe

Fish sauce is a liquid condiment made from fermented fish. Historical records show that fish sauce was produced thousands of years ago in China. Classical Greeks and Romans also made a fish sauce called garum. Fish sauce continues to be a staple in Southeast Asia, especially in coastal regions where fish is easy to obtain, including Thailand, Laos, Cambodia, Malaysia, the Philippines, Indonesia, and Vietnam.

Whether you're shopping for fish sauce at an Asian market or looking through a cookbook, you may see fish sauce referenced by a few different names. Here are some of the most common.

1. 1. Nam pla: Thai fish sauce is known as nam pla, which translates to "fish water." Fish sauce from Thailand can be saltier than other fish sauces.
2. 2. Nuoc mam: Vietnamese fish sauce is called nuoc mam. Fish sauce produced on the island of Phú Quoc is known for its quality, and it has protected status in Vietnam and Europe. Vietnamese fish sauce is known for being light and sweet.
3. 3. Patis: Filipino fish sauce is known as patis. It's used to make fried chicken, adobo, and to season broths. It can be heavier and more assertive than other types of fish sauce.

Fish sauce is made by combining fish (or shellfish) such as anchovies with sea salt; this mixture is then left to ferment in a closed container for at least one month. After fermenting, the liquid is poured off to yield first-press fish sauce. Lower-quality fish sauces are made by watering down, boiling, aging, and/or adding preservatives and flavorings (such as MSG, molasses, and caramel) to the sauce.

Fish sauce has a salty, savory flavor that can be intense when raw. When cooked, it mellows out, leaving behind a rich umami flavor. The best fish sauces have a hint of nuttiness and only a slight fishiness. When buying fish sauce, check the label to make sure the only two ingredients are fish and salt.

Southeast Asian markets carry the widest variety of fish sauce options, but you can find fish sauce at most Western grocery stores, too. Once you have a bottle of fish sauce, here's what to make with it:

1. 1. Pad thai: Fish sauce is an essential ingredient in classic Thai dishes like pad thai.
2. 2. Stir-fry: Add a little fish sauce to your next stir-fry instead of soy sauce or salt, and notice how it heightens umami flavor in meat and vegetables.
3. 3. Grilled meat: Use fish sauce as a marinade for beef or chicken before grilling or roasting. Or, try drizzling fish sauce over vegetables—such as Brussels sprouts or broccoli—and roasting them until they’re crispy.
4. 4. Cocktails: Use fish sauce as a replacement for Worcestershire sauce in Bloody Marys.
5. 5. Larb: These Thai lettuce cups are filled with ground meat cooked with chopped shallots and fish sauce.
6. 6. Thai curry: For an easy curry, combine Thai curry paste with coconut milk, chicken stock, vegetables, and chicken. Season with fish sauce.
7. 7. Dipping sauce: One of the easiest things to do with fish sauce is to turn it into a simple dipping sauce, such as Vietnamese nuoc cham or Thai prik nam pla.

Nuoc cham is a Vietnamese fish sauce-based dipping sauce made from fish sauce, garlic, fresh chiles, lime juice, sugar, and water. Although the fish sauce is the dominant flavor in nuoc cham, sugar and acid balance out the saltiness. Serve nuoc cham alongside Vietnamese dishes like spring rolls, banh xeo (rice flour-coconut milk crêpes), and bún (cold rice noodles).

Thai prik nam pla is a similar sauce; it is usually made with the same ingredients as nuoc cham, but with Thai fish sauce instead of Vietnamese fish sauce.