Description
Nuoc Mam is a traditional Vietnamese fermented fish sauce produced by high‑salt anaerobic fermentation of small oily fish, yielding a savory, umami‑rich liquid condiment.
Technical
During fermentation, halophilic microbes hydrolyze fish proteins into free amino acids, especially glutamate, which imparts umami. Microbial esterification and amino‑acid catabolism generate volatile flavor compounds such as ethyl acetate, 3‑methyl‑butanal, and 2‑methyl‑butanol, while the high salt and low pH suppress spoilage organisms.
Science
Primary Reaction
Proteolysis of fish proteins to free amino acids and peptides
Sensory Profile
Aroma ()
savoryumamifishysweetcomplexbrinyfunkyearthycaramelizednutty