What You Need to Know
The fermentation process involves the breakdown of proteins and fats by enzymes and microorganisms, resulting in the production of glutamates, which are responsible for the umami flavor. The high salt concentration helps to inhibit the growth of unwanted microorganisms and preserve the fish.
Steps
- 1.
Pad Thai (Thailand): Provides foundational umami depth
- 2.
Larb (Laos): Balances spicy and herbal notes
- 3.
Tom Yum Goong (Thailand): Enhances the broth's savory complexity
The Science
Primary Reaction
Protein and fat breakdown by enzymes and microorganisms