Description
Fermentation of fish with salt to produce nuoc nam and mam, traditional Vietnamese condiments.
Technical
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.
Science
Primary Reaction
Lacto-fermentation
Sensory Profile
Aroma ()
UmamiFishySaltyBrineyPungentComplexSavory
Wine Analogy
Similar complexity to aged sherry or Madeira wines
Coffee Analogy
Pungency comparable to wet-processed Sumatran coffee