What You Need to Know
The fermentation process involves lacto-fermentation, where lactic acid bacteria break down proteins and fats in fish, producing lactic acid and giving the sauce its characteristic flavor and texture. This process typically takes 6-12 months for nuoc nam and 3-6 months for mam, at temperatures between 15°C to 25°C.
Steps
- 1.
Bún chả Hà Nội (Northern Vietnam): Provides umami base for dipping sauce
- 2.
Gỏi cuốn (Southern Vietnam): Essential component in peanut dipping sauce
- 3.
Cơm tấm (Vietnamese diaspora): Marinade for broken rice dishes
The Science
Primary Reaction
Lacto-fermentation