Exploring Vietnam Cuisine: Dive into the Rich World of Sauces

Vietnamese cuisine takes a unique approach to sauces, favoring refreshing dips over chunky pour-over styles. These essential condiments add harmonious flavors to everyday meals. From seafood-based sauces to vegan options, explore the versatility of Vietnam's popular dipping sauces in the guide below.

Nước mắm: The Essence of Vietnamese Cooking

Nước mắm, or Vietnamese fish sauce, is a quintessential ingredient in Vietnamese cuisine. It is a fermented amber-colored liquid made from salted fish, imparting a strong umami flavor. In Vietnam, nước mắm is used abundantly for both seasoning and dipping, often replacing salt. Diluted with water, sugar, lime juice, garlic, and chili slices, it transforms into nước chấm—a popular dipping sauce enjoyed with dishes like bún chả, bún thịt nướng, and cơm tấm. Vegan variations can be made using pineapple juice, maple syrup, or soy sauce as a base.

Mắm tôm: A Bold and Pungent Delicacy

Mắm tôm, or Vietnamese shrimp paste, is a daring dipping sauce made from fermented shrimp. It has a thick pulp-like consistency and a pungent smell, setting it apart from nước mắm. Locals and tourists either love or hate mắm tôm, as its distinct flavor can be overpowering. It is commonly mixed with sugar and citrus juice to balance its saltiness. Mắm tôm is most popular in northern provinces, accompanying dishes like bún đậu, chả cá Lã Vọng, bún riêu, and bún thang.

Mắm cái: Fish Sauce with a Distinctive Character

Mắm cái, also known as fish sauce, is made using the entire fish carcass and undergoes a different processing method compared to fish sauce. It can be in whole form or pureed form, depending on the type of fish used. The strong aroma of fish sauce adds a rustic and distinctive touch to dishes. It is a typical dipping sauce in central Vietnam, and apart from being a condiment for rice and vegetables, it is also incorporated into specialty dishes such as bún mắm, bánh tráng đập, and bánh tráng cuốn thịt heo.

Mắm ruốc: A Savory Symphony of Shrimp-based Fish Sauce

Mắm ruốc, also known as shrimp paste, is a tantalizing fish sauce derived from shrimp found in brackish or saltwater environments. Its distinct taste and color set it apart from regular fish sauce. While fish sauce is commonly used in Southeast Asian countries and South China, mắm ruốc serves as both a condiment in cooking and a delectable dipping sauce. With its fragrant aroma and darker hue, mắm ruốc adds depth and flavor to various culinary creations. This shrimp-based fish sauce is an excellent choice for those seeking a nutritious alternative, as it is rich in proteins that are easily absorbed by the body.

Mắm tôm chua: Hue's Enchanting Sour Shrimp Paste

Among the culinary treasures of Hue, one dish stands out: mắm tôm chua, or sour shrimp paste. This delightful specialty showcases the delicate balance of flavors and captivating colors. Originating from Go Cong in Tien Giang province, sour shrimp paste made its way to Hue through Queen Nam Phuong, becoming an integral part of the region's gastronomic heritage. The shrimp paste retains its vibrant appearance, featuring eye-catching red tones that entice the taste buds. Offering a delightful fusion of sourness, spiciness, saltiness, and sweetness, mắm tôm chua may appear simple, but its preparation requires utmost skill and artistry.

Mắm rươi: The Diverse World of Vietnamese Solid Fish Sauce

Mắm rươi, a renowned Vietnamese fish sauce delicacy, takes on various forms depending on the coastal region. In the northern provinces, it is transformed into a solid form, combining tangerine peel, ginger, roasted salt, glutinous rice wine, and rice. Loved by the people of Hanoi, this unique dish is often enjoyed alongside white shrimp, and the absence of celery and chrysanthemum vegetables is considered a culinary flaw. Conversely, in Tra Vinh and the Mekong Delta, mắm rươi is crafted into a dense fish sauce using a simpler recipe of rue, salt, and clean water. This type, known as king fish sauce, earned the favor of the Nguyen Dynasty monarchs.

Mắm cá linh: Southwest Vietnam's Palatable Fish Sauce Elixir

Mắm cá linh, a distinctive fish sauce commonly used in the Southwest region of Vietnam, tantalizes the taste buds with its delightful combination of fatty and sweet flavors. Used in a plethora of dishes, from simple to elaborate, mắm cá linh captivates the senses with the essence of fish complemented by a touch of sweetness from sugar water. To savor its aromatic goodness, one can directly scoop the fish sauce, adding a sprinkle of sugar, crushed garlic, chili, and a few drops of lemon juice. Whether enjoyed with raw vegetables, fresh vermicelli, or tangy star fruit, this delectable dish highlights the harmonious blend of fish sauce, lemongrass, and chili, making it a beloved specialty of the southwestern countryside.

Muối Tiêu Chanh: The Refreshing Zest of Lime, Salt, and Pepper

Muối tiêu chanh, a delightful Vietnamese dipping sauce, is the perfect accompaniment for white meat and seafood dishes. This vegan dip is commonly enjoyed with chicken and crab, but it also pairs well with steamed vegetables. Made with lime juice, lime leaf, salt, and pepper, this sauce offers a burst of tangy and savory flavors. For those who don't mind MSG, a pinch can be added to enhance the taste with a touch of sweetness. Simply combine the ingredients, and your muối tiêu chanh is ready to elevate your culinary creations.

Xì Dầu & Tương Đen: Versatile Soy and Hoisin Sauces in Vietnamese Cuisine

Xì dầu (soy sauce) and tương đen (hoisin sauce) are two essential condiments in Vietnamese cuisine, both originating from Chinese culinary traditions. While they are both vegan and share a base of fermented soybean paste, they have distinct flavors and uses.

Xì dầu is a liquid sauce with a robust umami taste, making it a versatile option for various Vietnamese dishes, as well as other East Asian cuisines like Korean and Japanese. Its flexibility extends to being a delightful accompaniment even for a simple bowl of rice.

On the other hand, tương đen has a thicker consistency similar to ketchup and is well-known as an essential condiment for Saigon phở and Cantonese dishes such as char siu and stir-fried noodles. It tends to have a sweeter profile compared to xì dầu.

Both xì dầu and tương đen are widely available in stores throughout Vietnam, with tương đen being more prevalent in the southern region due to its larger Chinese-descent population.

In summary, Vietnamese cuisine offers a wide array of dipping sauces that elevate the taste of dishes and reflect the country's culinary heritage. Embrace the art of using chopsticks, savor the flavors of these sauces, and let them transport you to the vibrant world of Vietnamese cuisine.