Fish sauce is the national soul spice of the Vietnamese people. It has been existed in ancient Vietnamese records as well as the memoirs and diaries of Westerners who visited Vietnam hundreds of years ago. Fish sauce is a priceless token of adoration, the culinary essence that satisfies visiting diplomats, but it is also highly accommodating to family meals.

1. Origin of the Vietnamese fish sauce

Before 997, the Viet people had mastered the production and application of fish sauce, they even developed it into a renowned treat that now stands as a top heirloom. The Chinese ruler at the time was immersed in the “smell“, the aroma of the Vietnamese fish sauce from hundreds of miles distant, and demanded that the Dai Viet court pay tribute to them.

The Thuan Quang region is known for its fish sauce, for which the Nguyen lords are compelled to pay a special tax that replaces the poll tax. Working households had to donate a set amount of fish to the royal court each year instead of paying poll taxes.

Fish sauce production in Binh Thuan province started to develop with a concentration of roughly 50 individuals in the Dongguan ward at the end of the Nguyen dynasty. The state mandates that each year, 30 of them must provide the state with 1 barrel of fish sauce, and the other 20 must pay for 2 barrels of fish sauce and 1 barrel of clove sauce.

2. Represents the soul of Vietnamese food

Fish sauce is a staple of Vietnamese culture and has a long history with the Vietnamese people. Like Korean rice without kimchi, no one could have believed that a Vietnamese dish could be without this distinct flavor. They serve as a dish, a functional food, and a spice for the Viet people. In some situations, they even served as medicinal herbs for treating ailments and boosting health.

The fish sauce though less formal on Vietnamese family rice trays presently in all three regions, serves as a link between all family members by “keeping the fire” in the kitchen. All family members will remain at the table right now to be self-conscious, and everywhere they go, they will remember. The cup of delicious standard fish sauce was flexibly transformed into a brown sauce, dipped with boiled vegetables on a rainy day, or seasoned into a stock, sour soup, or stir-fried food.

Fish sauce even had the honor to appear in the famous TV series: Master Chef US. The talented Italian contestant used the fish sauce as the main seasoning in many of his Vietnamese dishes in the Master Chef US SS4.
A 12-year-old Vietnamese-born boy who consistently wows the judges in the Top 6 (Master Chef Junior SS2) with his culinary skills are examples that make Vietnamese fish sauce appear more flavorful in the eyes of international friends.

3. Four Steps to a Vietnamese Fish Sauce

You can make cups of pure, safe, and delicious fish sauce with this easy recipe.

What you will need?

• Fresh anchovies
• White salt
• A few slices of pineapple (a fragrant fruit)
• Honey or sugar water
• A jar of fish

Step 1: Choose standard ingredients

Sea fish (such as snapper fish and anchovies) are frequently preferred. The best, though, is still anchovies (cá cơm) since they have the correct protein, decompose quickly, and have a flavor pleasing every conventional tastes.

Step 2: Choose a good season

Every year, the anchovy season begins around August and lasts until February. From October through December, when the fish is at its fastest and tastiest. When purchasing in moderate and modest amounts, you have to pick daytime fishing vessels. Due to its little stay at sea, the fish remains fresh. To keep the fish fresh, it is advised to salt the fish as soon as it is loaded onto the boat (Phu Quoc style).

Step 3: Embark on marinating

The most common ratio for a fish marinade recipe is 4:1. (4 fish: 1 salt). Spread one layer of salt on the bottom of the jar, followed by one layer of fish, and repeat this process until both the fish and salt are gone. Cover a clean plastic sheet with one layer, placing another layer of salt on top to generate compression and an anaerobic environment (forcing all the air out). Place the jar in a cold location and carefully cover it.

Step 4: Control the natural color and taste of fish sauce

According to folklore, the mixture also includes 1 part of ripe pineapple. And many people believe that the 4-1-1 formula—which stands for 4 fish, 1 salt, and 1 pineapple—is the “diamond” formula. Add some additional sensations with some honey or sugar water. Fish sauce gains a distinctive flavor from pineapple, honey, and sugar water, as well as a lovely color and a balanced level of salinity.

Because the fish has completely hydrolyzed, the longer it is left, the better the fish sauce will taste. The color of fish sauce can range from cockroach wings to straw gold, depending on the type of fish and the weather. Without any added spices, fish sauce has a distinctive scent that is not overpowering and is both naturally salty and sweet.

4. Vietnam Association of Traditional Fish sauce – VATFI

The importance of fish sauce is so significant to Vietnam that the Vietnam Association of Traditional Fish sauce (VATFI) was established. This is a socio-professional group of businesses and individuals who are all committed to studying, advancing, and promoting Vietnamese fish sauce’s culinary tradition. They also work to continuously increase fish sauce production to keep up with market demand and consumer preferences. Members of the Fish Sauce Association account for about 70% of the sales and output of the entire Vietnamese fish sauce industry.

According to the association’s executive committee, this organization operates to uphold the rights and interests of its members. The association also exchanged knowledge, assisted one another in raising the standard and worth of fish sauce, and used science and technology to maintain and boost the competitiveness of Vietnam’s fish sauce sector on the global market. This association is such a meaningful establishment for the sack of Vietnamese fish sauce – the soul of the nation’s food.

Overall, some even believe that this distinctive dipping sauce is what may turn other cuisines into Vietnamese food, setting Vietnamese cuisine apart from that of other nations. Due to the tremendous vitality of Vietnamese culture in general and the culinary arts in particular, their value becomes distinctive.