How to Make Nuoc Mam or Vietnamese Dipping Fish Sauce

Nuoc mam, also known as Vietnamese dipping fish sauce, is a staple condiment in Vietnamese cuisine. It adds an intense savory flavor to many dishes and is used as a dip for fresh herbs, veggies or meat. In this article, I will share my homemade recipe for nuoc mam fish sauce and explain how to make this classic Vietnamese condiment.

The Main Ingredients

The key ingredients in nuoc mam fish sauce are fermented anchovies or shrimp, salt and water. Beyond these core components, recipes may vary with additions like lime juice, garlic, chili peppers or sugar. For my recipe, here are the main ingredients:

• 3 cups fish sauce (I prefer Three Crabs brand)
• 1 cup water (bottled or boiled water works well)
• 1 cup white granulated sugar
• 1/4 cup white vinegar
• Freshly squeezed lime juice from 2-3 limes
• 4-6 cloves garlic, minced
• 2-3 Thai chili peppers, minced (optional to make it spicy)

The Process

To make nuoc mam fish sauce, first add all the ingredients to a bowl or jar that can be sealed. The order doesn't matter too much. I like to start with the fish sauce as the base, then add the water, sugar, vinegar and lime juice. Give it a good stir to dissolve the sugar.

Next, add the minced garlic and chopped chilies. Taste and adjust flavors as needed, adding more lime juice, vinegar or chilies to taste. The goal is a balance of sweet, sour and salty.

Once all ingredients are combined, transfer the nuoc mam to an airtight container. Seal it and let it sit at room temperature for 2-3 days before using to allow the flavors to develop. The longer it sits, the more flavorful it will become.

Store leftover nuoc mam fish sauce in the refrigerator, where it will keep for several months. Give it a good shake before using to redistribute the oils.

How to Use Nuoc Mam

In Vietnam, nuoc mam is used as a condiment to flavor all sorts of dishes. Some popular uses include:

• Dip fresh herbs, veggies or meat in nuoc mam for snacking
• Use as a marinade for meat or seafood before grilling
• Add dollops to noodles, soups or rice dishes for extra savory flavor
• Mix into dressings or dips for a salty-sour kick
• Use as you would soy sauce for cooking proteins and veg

So in summary, homemade nuoc mam fish sauce is a versatile pantry staple for Vietnamese cooking and snacking. Give it a try - I'm sure it will become a new favorite in your kitchen.

FAQs

Q: How long will homemade nuoc mam keep?

A: Properly stored in the refrigerator, nuoc mam can last for several months. Shake well before using as the oils may separate over time.

Q: Can I use a different type of fish sauce?

A: Yes, you can substitute other high-quality fish sauces like Three Crabs or Red Boat. Adjust the amount to your taste preference.

Q: What can I use instead of Thai chilies?

A: If Thai chilies are unavailable, use serrano, jalapeño or other small hot peppers. For a milder nuoc mam, leave them out altogether.

Q: Can I customize the recipe?

A: Feel free to adjust ingredient amounts and additions to your liking. Garlic, lime and chili levels are very subjective. Play around until you find your perfect nuoc mam balance.